A classic British dish often voted Britain’s favourite food, chicken tikka masala was invented in the UK for a customer who wanted some gravy with his chicken curry. This version is easy to make and although it does contain a bit of cream, it’s has less fat than your average ready meal or takeaway. Serves 4
Ingredients
500g chicken breast cut into bite sized chunks
1 onion sliced
400g tin of chopped tomatoes
2 tablespoons of tikka masala paste
2 tablespoons tomato paste
100ml yoghurt
100ml cream – can be single or whatever you have in the fridge
2 tablespoons mango chutney
Pinch of salt
Vegetable oil – tablespoon
Method
Put the pan with a tightly fitting lid on a low heat. Add a tablespoon of oil, the sliced onions and a pinch of salt. Stir and then put the lid on and cook on low for 20 mintues. Check it occasionally as you don’t want it to brown. This step really helps develop the sweet flavour in the recipe so don’t short cut it.
After 20 minutes, take the lid off, stir and add the tomato paste, tikka masala paste and the chicken pieces. Stir to coat well and leave to cook for 6 minutes or so. Add the chopped tomatoes, stir and simmer for another 8-10 minutes until the chicken is cooked through,
To finish, stir in the mango chutney, cream and yoghurt and heat through. Sprinkle with the chopped coriander and serve with rice or nann bread.
To see me cooking this recipe on You Tube, please click on this link https://www.youtube.com/watch?v=7FvDjfY36x4
If you like this recipe, I’ve also done a potato curry: https://cookingwithfi.com/potato-curry/