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Chicken Tikka Masala

3.3/5 rating (12 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 25 mins
  • Difficulty: Moderate
  • Print:
Chicken Tikka Masala
 

It’s not hard to believe that this is one of Britain’s favourite dishes. So, making it yourself has to make it even more special.

Ingredients

  • For the Rice
  • 400g basmati rice
  • ¼ teaspoon ground turmeric
  • 6 cardamom pods, crushed
  • 2 tablespoons cornflour
  • 1 medium egg white
  •  
  • 4 skinless chicken breasts, cubed into 4 cm pieces
  • For the Paste
  • 1 tbsp. very finely grated fresh ginger
  • 5 cloves garlic, peeled
  • 1 small red chilli chopped very finely
  • 3 tablespoons tikka curry powder
  • 2 onions, very finely chopped
  • 2 tablespoons any oil
  • 400g can tomatoes
  • pinch of sugar (optional)
  • 10g 0% fat natural yoghurt
  •  
  • For The Chapatti
  • 125g wholemeal flour
  • pinch of salt
  • 1 tablespoon olive oil
  • 60ml water
  •  
  • 4 tablespoons fresh coriander leaves, to serve

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Method

  • Wash the rice in a colander until the water runs clear. Soak in a bowl of warm water (boiled and cooled) for 30 minutes.
  • Meanwhile, coat the chicken by mixing together the cornflour and egg white, then add the chicken and mix well.
  • Place all the paste ingredients except the oil into a small food-processor and blitz to a paste. Heat the oil in a non-stick wok over a medium heat, then add the paste and cook for 10 minutes until it takes on a nice colour. Add the chicken, increase the heat to high and cook for 2-3 minutes.
  • Blitz the tomatoes and a pinch of sugar in a blender. Pour over the chicken, then gently simmer for 15 minutes, stirring occasionally to thicken.
  • Meanwhile, place the soaked rice into a saucepan and just cover with cold water, then add the turmeric and cardamom pods. Bring to the boil and then simmer.
  • To make the chapattis, sift together the flour and salt in a bowl. Stir in the olive oil and 60ml of water, and then knead until firm and elastic. Divide into four balls and roll out as flat as possible. 
  • Heat a frying or griddle pan over a medium-high-heat. Cook the dough for about 1-2 minutes per side until puffed. 
  • Remove the curry from the heat and leave to cool for 5 minutes, then stir in the yogurt. Serve in deep bowls with a few coriander leaves sprinkled over.

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