Chicken Tikka Masala
Indulge in homemade Chicken Tikka Masala - creamy, spicy, and aromatic. Ready in under an hour, serve with Tilda Bombay Rice for an authentic experience.
- 61 - 90 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 2 pouches Tilda Ready to Heat Bombay Rice
- 3 Tbsp plain yogurt
- ¼ cup tikka masala paste
- 2 chicken thighs, 4-6 oz each, cut into bite-size chunks
- 1 Tbsp vegetable oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 cup canned tomato sauce (8 oz)
- ½ tsp salt
- 2 Tbsp water
- 2 Tbsp butter
- 1 tsp chili powder
- 1 tsp brown sugar
- 2 Tbsp heavy cream
- cilantro leaves, for garnish
How to make Chicken Tikka Masala
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In a medium bowl, mix the yogurt and tikka paste together. Add the chicken and mix well to coat. Set aside for at least 30 minutes to marinate.
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Heat the oil in a large pan over medium heat. Add the onions and garlic. Cook for about 3 minutes, stirring occasionally until softened.
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Add the marinated chicken and cook until slightly browned.
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Add the tomato puree, salt, and water. Simmer for 15 minutes on medium low heat, stirring occasionally.
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Fold in the butter, chili powder, brown sugar, and heavy cream. Heat through and remove from heat.
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Heat the Tilda® Ready to Heat Bombay Rice according to package instructions.
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Portion rice into bowls with a scoop of chicken tikka masala.
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Garnish with cilantro leaves and serve.
