A quick, easy and delicious recipe for a BIR classic: Chicken Tikka Masala
INGREDIENTS (serves 4-8)
4 tbsp vegetable oil
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
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