Chicken Tikka Masala
- 0 - 30 Minutes
- Easy
- Serves 2
A tasty favourite that will definitely be a hit at the dinner table. Try replacing chicken with paneer and spinach for a vegetarian version.
Ingredients
Method
- 1 sachet Tilda Pure Basmati rice
- 3 tbsp plain yogurt
- 4 tbsp tikka paste
- 2 large chicken breast, cut into bite size chunks
- 1 tbsp oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 thumb ginger, grated
- 200g canned chopped tomatoes
- 1 tsp smoked salt
- 2 tbsp water
- A knob of butter
- 1 tsp lemon juice
- 2 tbsp whipping cream
- Mix the plain yogurt and tikka paste together and then add the chicken breast chunks. Leave to marinate
- Heat the oil in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften
- Add the marinated chicken and fry until seared and slightly browned
- Add the chopped tomatoes, smoked salt and water and cook uncovered for 15 minutes, stirring occasionally
- Add the butter and lemon juice and heat through
- Finish by swirling in the whipping cream
- Heat Tilda Pure Basmati rice as per sachet instructions and serve alongside the curry
