A quick, easy and delicious recipe for a British Indian Restaurant classic: Chicken Tikka Masala
INGREDIENTS (serves 4-8)
4 Tbsp vegetable oil
4 onions, roughly chopped
2 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, optional
300ml Double cream or yoghurt
Coriander leaves as a garnish
Heat oil and butter in a large pan, add chopped onions and a pinch of salt.
Cook for 10 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. Cook for 2 mins, then 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.
Lower heat and stir in the mango chutney, cream/yoghurt and heat through
Serve with a garnish of coriander, rice and naan bread.