Chicken tikka masala

Chicken tikka masala Easy Food

Serves 4

For The Tikka Masala Spice Mix:

1 tbsp turmeric 

2 tsp garam masala 

2 tsp cumin 

2 tsp coriander 

½ tsp cayenne pepper 

¼ tsp cinnamon 

200g Avonmore sour cream 

For The Marinade

4 chicken fillets, chopped 

½ tsp salt 

4 garlic cloves, crushed 

1 tbsp ginger, grated 

1 tbsp lemon juice 

For The Curry:

2 tbsp Avonmore Irish Butter 1 Onion, diced 

2 x 400g tins of tomatoes 

250ml chicken stock 

1 red pepper, deseeded and sliced 

200g green beans, trimmed 

60ml Avonmore Cooking Cream 

To Serve:

Basmati rice, cooked 

Fresh coriander, chopped

  1. In a large glass bowl, combine all of the ingredients for the marinade. Add the chicken pieces and set aside for 30 minutes.
  2. Heat half of the oil in a large pot over a medium-high heat and cook the chicken pieces until nicely browned on all sides. Remove to a plate lined with kitchen paper and set aside.
  3. Heat the remaining oil with the butter in the same pot over a medium heat. Add the onion and salt and cook for 4-5 minutes, stirring frequently, until lightly browned.
  4. Add the ginger and garlic and cook for one minute until lightly fragrant.
  5. Add the cumin, coriander, tomatoes and tomato purée. Cook over a medium heat for 5-6 minutes, stirring occasionally.
  6. Return the chicken to the pot and add the garam masala, brown sugar and enough stock to cover the chicken. Cover and cook over a medium-low heat for 20-25 minutes.
  7. Turn the heat to low and stir in the cream. Check the seasoning and add more salt, garam masala, brown sugar or cayenne pepper to taste.
  8. Garnish with chopped coriander and serve with basmati rice and/or naan bread.

Per Serving: 460kcals, 26.8g fat (10.2g saturated), 15.1g carbs, 8.7g sugars, 39.6g protein, 2.8g fibre, 0.411g sodium

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