Chicken Tikka Masala
Smoky spiced chicken folded into a creamy tomato sauce. Considered a national dish of the UK.
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Ingredients 13 ingredients
- 4 tbsp vegetable oil
- 25g butter
- 4 onions, roughly chopped
- 6 tbsp chicken tikka masala paste (shop bought or homemade)
- 2 red peppers, deseeded and cut into chunks
- 8 boneless skinless chicken breasts, cut into 2.5cm cubes
- 2 x 400g cans chopped tomatoes
- 4 tbsp tomato puree
- 2 to 3 tbsp mango chutney
- 150ml double cream
- 150ml natural yogurt
- Chopped coriander leaves, to serve
- Homemade paste option: 5 garlic cloves, 1 large knob ginger, 1 red chilli, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika, and garam masala, seeds from 4 cardamom pods, blitzed with a splash of oil
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Method
- 1
Heat the oil and butter in a large heavy pot. Add the onions and cook over medium heat until soft and golden, about 10 minutes.
- 2
Stir in the tikka paste and red peppers. Cook 2 minutes, stirring, until fragrant and the oil starts to separate at the edges.
- 3
Add the chicken pieces and turn to coat. Cook 5 minutes until the outside is no longer pink.
- 4
Pour in the chopped tomatoes, tomato puree, and mango chutney. Bring to a simmer and cook 25 to 30 minutes, until the chicken is cooked through and the sauce has thickened.
- 5
Take the pot off the heat. Stir in the cream, then the yogurt. Return to very low heat just to warm through. Do not boil.
- 6
Serve over basmati rice with chopped coriander scattered on top.
