Chicken Tikka Masala
- 0 - 30 Minutes
- Easy
- Serves 2
A tasty British favourite that will definitely be a hit at the dinner table. Try replacing chicken with paneer and spinach for an alternative vegetarian version.
Method
Ingredients
Ingredients
- 1 pouch of Tilda Pure Basmati rice
- 3 tbsps of natural yoghurt
- 4 tbsps of tikka paste
- 2 large chicken breasts, cut into bite size chunks
- 1 tbsp of oil
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 thumb of ginger, grated
- 200g of canned chopped tomatoes
- 1 tsp of smoked salt
- 2 tbsps of water
- A knob of butter
- 1 tsp of lemon juice
- 2 tbsps of double cream
Method
-
Mix the natural yoghurt 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 sealed 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 double cream
-
Heat Tilda Pure Basmati rice as per pouch instructions and serve alongside the curry
