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 Chicken Tikka Masala Recipe



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.

KEY POINTS

 Pre-cooking Time: 15 mins  Cooking Time:  35 mins
 How Difficult Easy  Freeze?  Yes, excellent
 Servings

 4 to 6

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 2 cm
Fresh red chilli 1
Fresh coriander 1 handful
Flaked almonds 1 handful
Lemon 1
Vegetable oil 3 tablespoons
Salt and pepper to taste -

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.

Prepared spices for tikka masala

METHOD
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.

Chicken tikka masala cooking


Chicken Tikka Masala 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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