Chicken tikka masala

Chicken tikka masala

One of the UK's most popular curries, this works well with crisp, crunchy pickled veg

By , 12 February 2018

(24 votes)

Chicken tikka masala
  • Cook: 1 Hour
    plus chilling

  • Serves: 6

  • Price: £1.14 per serving

Nutritional Info
Each 255g serving contains
  • Energy

    832KJ

    199KCAL

    10%
  • Fat

    4.6g

    low

    7%
  • Saturates

    0.5g

    low

    3%
  • Sugars

    8.7g

    low

    10%
  • Salt

    0.46g

    low

    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 326kJ/78kcal.
Ingredients
  • 6 cloves garlic
  • 4cm piece ginger, peeled
  • 2tbsp tomato purée
  • 2tsp garam masala
  • 2tsp ground coriander
  • 1tbsp ground turmeric
  • 2tsp ground cumin
  • 1tsp ground cinnamon
  • 2tsp paprika
  • 300ml fat-free yogurt
  • 600g Butcher’s Selection British Chicken Breast Portions, cut into chunks
  • 1tbsp rapeseed oil
  • 1 onion, thinly sliced
  • 1tsp chilli flakes
  • 6 cardamom pods
  • 400g can chopped tomatoes
  • 25g pack coriander
  • 3 plain poppadoms
Method
  • Put the garlic, ginger, tomato purée, garam masala, coriander, turmeric, cumin, cinnamon, paprika and 150ml of the yogurt in a food processor and blend to a paste. Transfer to a non-metallic bowl, add the chicken and stir to combine. Cover and leave to marinate in the fridge for at least 2 hrs, or overnight.

  • Heat the oil in a large pan over a medium setting, add the onion, chilli and cardamom and fry for 3 mins until the spices release their aroma. Add the chicken mixture and the tomatoes, bring to a boil and simmer for 30 mins until the chicken is cooked and the sauce has thickened. Reduce the heat and stir in the rest of the yogurt.

  • Top the masala with the chopped coriander. Serve with Quick Pickle on the side and ½ poppadom per person.