Name: Easy chicken tikka masala
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 small onion, finely chopped; 1 green chilli, deseeded and chopped; 1.5 cm ginger, grated; 3 cloves of garlic, chopped; 1 Tbsp vegetable oil; 300g skinless chicken fillet (thigh or breast); 1 pinch of hot chilli powder; ½ tsp turmeric powder; 1 tsp garam masala powder; ½ Tbsp brown sugar; ½ Tbsp tomato purée; 200g chopped tomato ( ½ can); 500 ml vegetable stock; About 10 curry leaves (optional); 100 ml Greek yogurt; 1 handful coriander, chopped

Easy chicken tikka masala

7 Nov 2018

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

Chicken tikka masala is one the most popular Indian dishes in Britain. In fact it’s not an Indian dish, as it was invented in Scotland when a customer in a restaurant requested “gravy” for his Chicken tikka, which he found too dry. The chef created a quick masala sauce using a mixture of tomato soup, yogurt and spices. The dish soon became very popular in Scotland, then in all parts of the British Isles. Currently there are at least 50 different types of tikka masala recipes - the sauce can be coconut, yoghurt or tomato based, flavoured with various of Indian spices. This Easy Chicken tikka masala is one of my favourite recipes - fantastically tasty, a bit spicy but most importantly really simple to make! Serve with rice, naan bread and Indian veggies. Perfect for parties or family meals.

Ingredients

1 small onion, finely chopped
1 green chilli, deseeded and chopped
1.5 cm ginger, grated
3 cloves of garlic, chopped
1 Tbsp vegetable oil
300g skinless chicken fillet (thigh or breast)
1 pinch of hot chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
½ Tbsp brown sugar
½ Tbsp tomato purée
200g chopped tomato ( ½ can)
500 ml vegetable stock
About 10 curry leaves (optional)
100 ml Greek yogurt
1 handful coriander, chopped

Instructions

Grind the onion, chilli, ginger and garlic into a coarse paste (using a small food processor or pestle & mortar).
Cut the chicken into bite-sized pieces.
Heat the oil in a large, heavy-based dish, then cook the chicken pieces until lightly browned, then drain them on kitchen paper towels.
Add the paste to the pan and stir-fry for 5 minutes over low heat. Add the spices and continue stirring for a minute.
Add the sugar, tomato purée, tinned tomatoes and vegetable stock. Season with salt and pepper. Bring to the boil then add the chicken bites and the curry leaves. Simmer, under cover, for 20-25 minutes.
When the chicken is cooked through and the sauce has thickened, turn off the heat, mix in the yogurt and chopped coriander.
Serve warm.

https://cooktogether.com/recipe-items/easy-chicken-tikka-masala/

Double baked sweet potatoes with rice and lentils

Servings : 4
Cook Time : 00:30 Min

Spinach pasta with butternut squash sauce

Servings : 2
Cook Time : 00:20 Min

Warm lentil and courgette salad with crispy tofu

Servings : 4
Cook Time : 00:30 Min

Sauerkraut soup

Servings : 4
Cook Time : 00:20 Min

Sauteed shiitake beans and courgette

Servings : 4
Cook Time : 00:20 Min

Minestrone soup with squash and cavolo nero

Recent Recipes

Double baked sweet potatoes with rice and lentils
This double baked sweet potatoes with rice and lentils is...
Recipe by Wholeness |
Spinach pasta with butternut squash sauce
This spinach pasta with butternut squash sauce is healthy, vegan...
Recipe by Dinna |
Warm lentil and courgette salad with crispy tofu
You can serve this warm lentil and courgette salad with...
Recipe by Wholeness |
Sauerkraut soup
This sauerkraut soup (korhelyleves) is very popular in Hungary. This...
Recipe by Emese |