JAMIE OLIVER CHICKEN TIKKA MASALA PATAKS RECIPES
CHICKEN TIKKA MASALA | PATAK'S INDIAN CURRY PRODUCTS AND ...
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
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 | PATAK'S INDIAN CURRY PRODUCTS AND ...
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
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
More about "jamie oliver chicken tikka masala pataks recipes"
CHICKEN TIKKA MASALA | PATAK'S INDIAN CURRY PRODUCTS AND ...
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.
From pataks.co.uk
Total Time 35 minutes
From pataks.co.uk
Total Time 35 minutes
- 7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander
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