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| Chicken
Tikka Masala Recipe |
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Click any picture to enlarge
Much of the effort is avoided in this recipe by using the Patak's Tikka Masala paste. It's
an excellent substitute for some fresh spices.
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KEY POINTS
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Pre-cooking Time: |
15 mins |
Cooking Time: |
35 mins |
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How Difficult |
Easy |
Freeze? |
Yes, excellent |
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Servings |
4 to 6 |
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INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Skinned and boned chicken
breasts |
4 |
| Patak's tikka masala paste |
half 283 grams jar |
half 5 oz jar |
| Canned chopped tomatoes |
7 oz |
400 grams |
| Canned coconut milk |
7 oz |
400 grams |
| Onions |
2 medium |
| Garlic cloves |
3 |
| Fresh ginger |
1 in |
2½ cm |
| Fresh red chilli |
1 |
| Fresh coriander |
1 handful |
| Flaked almonds |
1 handful |
| Lemon |
1 |
| Vegetable oil |
3 tablespoons |
| Salt and pepper to taste |
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COOK'S NOTES
Their is general disagreement about where tikka (chicken) masala (spices) originated but
it is generally agreed that it was in the UK, not India. No two recipes are the same
although chicken, tomatoes, coconut milk and coriander often form the basics for this
ubiquitous dish.
SPECIAL EQUIPMENT
Large pan
PREPARATION
Peel, top and tail then onions then chop them finely.
Peel, top and tails and finely chop the garlic.
Top and tail and finely chop the red chilli.
Finely chop the coriander.
peel the ginger then finely chop.
Cut the chicken into 1 in (3cm) cubes. |
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METHOD
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Add the vegetable oil to a largish pan and heat medium high. Add the onions,
garlic, chilli and ginger. Fry for around 12 minutes, stirring frequently, until
the onions start to turn light brown. |
Add the curry paste and chicken and stir the mixture until the curry paste is evenly
spread. This will take about 5 minutes. Add the coconut milk, tomatoes, coriander, salt
and pepper.
Bring the mixture to a boil then turn down the heat and simmer for 20 minutes uncovered.
Add water if the sauce starts to reduce too much. Stir three times while cooking. |
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Serve into dishes with a sprinkling of sliced almonds and some coriander leaves.
Slice the lemons into quarters and put one on each plate.A
plain basmati rice is the perfect accompaniment to
this dish. |
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