Chicken Tikka Masala
Tikka masala is the curry most people order at the takeaway, and it's not hard to do at home. Marinate the chicken in yoghurt and paste first so it stays tender, then build the sauce with tomatoes and a splash of cream. Serve with rice and naan.
Ingredients
Makes 4 servings
- 680g Chicken thighs
- 160g Tikka masala paste
- 400g Crushed tomatoes
- 200g Natural yoghurt
- 200g Onion
- 140ml Cream
- 12g Coriander
Method
- Dice chicken and marinate in half the yoghurt and tikka paste for at least 10 minutes. Fry onion in oil until soft.
- Add remaining paste and fry 1 minute. Add chicken and cook until sealed, about 5 minutes.
- Stir in crushed tomatoes and simmer 15 minutes until sauce thickens and chicken is cooked through.
- Swirl in cream and remaining yoghurt, season with salt to taste, and scatter with fresh coriander.
Nutrition
Per serving: 579 kcal · 37.5g protein · 19.3g carbs · 38.3g fat