Chicken Tikka Masala
Ingredients
For the marinade:
- 900 g chicken breast
- 100 g Greek yoghurt
- 400 ml coconut milk
- 3 tbsp tomato purée
For the curry:
- 4 shallot
- 4 cloves garlic
- 1 thumb sized piece fresh ginger
- 3 tbsp garam masala
- 2 tsp ground turmeric
- 1 tsp chilli flakes
- 2 tsp sea salt
- 1 lemon zest
- 1 tbsp sunflower oil
To serve:
- 1 small handful fresh coriander
- 250 g basmati rice
- 6 flatbreads or naan
Equipment
Hand-held stick blender or food processor
Chopping board
Chopping knife
Spatula
Mixing bowl
Casserole
Wooden spoon
Instructions
- To make the curry paste, peel and roughly chop the shallots, garlic cloves and fresh ginger.
- Place in a small food processor, along with the lemon zest, sea salt and 2 tbsp water. Blitz together until you have a smooth paste.
- Transfer to a large bowl and stir in the garam masala, turmeric and chilli flakes. Remove half of the paste and set aside.
- Prep the chicken by cutting the chicken breasts into bite-sized chunks.
- Add half the curry paste along with the yogurt to a bowl with the chicken. Mix everything until well combined and allow to marinade at room temperature for around 30 minutes or leave in the fridge overnight for the best flavour!
- Heat the sunflower oil in a casserole over medium heat and add the rest of the curry paste. Cook for around 5-6 minutes until fragrant and sticky.
- Stir in the marinated chicken, coconut milk and tomato puree and bring to a steady simmer. Cover with a lid and allow to cook for 20 minutes.
- Remove the lid and cook for another 5 minutes to allow the sauce to thicken. Meanwhile, chop a small handful of coriander leaves.
- Serve over basmati rice with some coriander leaves, and warm naan or flatbreads.
Notes
This aromatic chicken curry is your answer to the ultimate fake-away dish. Naan bread for dipping in the creamy sauce is absolutely essential!
Nutrition
Calories: 679kcal