Chicken Tikka Masala Recipe
Chicken tikka masala is one of our favourite curries; delicious, creamy and incredibly easy to make!
A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken.
This Indian dish was actually invented in Britain and it quickly became a classic!
Serves 4, Prep 20 mins, Cook 20 mins
4 chicken breast fillets, cut into 2.5cm cubes
2 garlic cloves, roughly chopped
2.5cm piece root ginger, roughly chopped
400g tin chopped tomatoes
4 tablespoons natural yoghurt
1 onion, chopped
2 tablespoons vegetable oil
2 tablespoons masala curry paste
salt and pepper to season
1 tablespoon plain flour
3 tablespoons fresh coriander, chopped
coriander leaves to garnish
Heat the oil in a large frying pan, add the onion and fry over a medium heat for 3 to 4 minutes, stirring constantly.
Stir in the masala curry paste and fry for a further 1 minute over a medium heat, stirring once or twice.
Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper.
Mix the flour and water together and stir into the pan off the heat. Return to the heat and bring to the boil stirring constantly.
Cover and cook over a gentle heat for 15 minutes.
Sprinkle in the chopped coriander and serve immediately garnished with coriander leaves.
Chicken Tikka Masala is a firm favourite, do you sprinkle it with coriander? Or do you serve it with a dollop of natural yoghurt and a garlic naan?