Chicken tikka masala
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
763
Fat
46.5g
Saturated Fat
29.1g
Carbs
31.6g
Sugars
11.4g
Protein
58.3g
Fibre
6.5g
Sodium
1.103g
Ingredients
700 g boneless skinless thighs, cut into bite-sized pieces
240 g plain yoghurt
2 tbsp lemon juice
2 tsp ground cumin
1 tsp cayenne pepper
2 tsp black pepper
1 tsp salt
1 cm piece of ginger, peeled and grated
30 g butter
4 garlic cloves
1 green chilli, deseeded and finely chopped
4 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
2 tsp garam masala
2 tsp sugar
1 tsp salt
2 g tins of chopped tomatoes
400 ml coconut mulk
Method

1 In a bowl, combine all the marinade ingredients. Add the chicken and place in the fridge for at least three hours.

2 Melt the butter in a large pan over a medium heat. Add the chicken, discarding the marinade, and brown on all sides.

3 Add the garlic and chilli and cook for one minute. Stir in the coriander, cumin, paprika, garam masala, sugar and salt.

4 Stir in the tinned tomatoes and bring to the boil. Reduce the heat and simmer the curry for 15 minutes.

5 Stir in the coconut milk and simmer for another 10-15 minutes.

6 Sprinkle with chopped coriander and serve with plain natural yoghurt or raita.