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Chicken Tikka Masala

A quick, easy and delicious recipe for a BIR classic: Chicken Tikka Masala

INGREDIENTS (serves 4-8)

4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
5 tbsp Spicewell's tikka masala
2 red peppers, remove seeds, cut into chunks
8 boneless, skinless chicken breasts, cut into 1" cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney (or 2 tsp of Mango powder)
300ml of double cream or yoghurt
Coriander leaves as a garnish

METHOD
Heat oil and butter in a large pan, add chopped onions and a pinch of salt.

Cook for 15-20 mins until soft and golden (no brown edges). Add the masala and peppers, cook for 5 more mins.

Add the chicken and stir well to coat in the masala. Cook for 2 mins, add the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Next, stir through the mango chutney, cream/yoghurt, then gently warm through.

Serve with a garnish of coriander, rice and naan bread.

  • February 09, 2017
  • Jessica Warren
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