friends how to make chicken tikka masala
Ingredients
2 tbsp tikka masala powder
1 tbsp ginger and garlic paste
1 tbsp ghee or butter
1 onion, cut into 8 lengthwise
625g (1 1/4lb) chicken breast, cut into 2.5cm pieces
1 x 400g tin chopped tomatoes
100ml (3 1/2fl oz) double cream or coconut cream
100g (3 1/2oz) baby spinach leaves
steamed rice and plain yoghurt, to serve
For the garnish
3 tbsp fresh coriander, to serve
Packed with big flavours, this curry marries succulent chicken breast and fresh herbs with a fragrant tikka masala sauce. This classic takeaway dish can be rustled up in 30 minutes and is sure to impress even the biggest of curry fans.
In a bowl, mix the tikka masala powder with the ginger and garlic paste and set aside. Heat the ghee in a large, deep frying pan over a medium heat. Add the onion. Cook, stirring, for 3-4 minutes or until softened.
Add the chicken pieces. Cook, stirring, for 5 minutes or until browned, then add the tikka paste. Cook, stirring, for 1 minute more or until fragrant.
Add the tomatoes and the cream and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until the chicken is cooked through with no pink showing. Add the spinach.
Cook, stirring, for 2 minutes or until the spinach has wilted. Serve with steamed rice and yoghurt, and garnish with the coriander.
See more 30-minute fakeaway recipes
