HOW TO COOK TIKKA MASALA CHICKEN RECIPES

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CHICKEN TIKKA MASALA | PATAK'S INDIAN CURRY PRODUCTS AND ...



Chicken Tikka Masala | Patak's Indian curry products and ... image

Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.

Provided by Patak's

Total Time 35 minutes

Yield 4

Number Of Ingredients 10

2 tbsp. yoghurt (optional)
2 tbps. oil
1 medium onion
4 tbps. Patak’s Tikka Masala Spice Paste (or 2 Patak's Tikka Masala Paste Pots)
200ml water
1 tsp garlic & ginger, chopped (optional)
400g chicken breast, diced
200g canned chopped tomatoes
100ml double cream
½ tsp sugar (optional)

Steps:

  • 1. As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
  • 2. Heat oil in a medium saucepan. Add the onion, and cook until soft.
  • 3. Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
  • 4. Add the chicken, cook until sealed.
  • 5. Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
  • 6. Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
  • 7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander

CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD



Chicken tikka masala recipe - BBC Good Food image

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 12

4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2.5cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve

Steps:

  • Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
  • Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
  • Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
  • Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Nutrition Facts : Calories 345 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.04 milligram of sodium

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