Chicken Tikka Masala with Basmati Rice
Tikka Masala is an Indian restaurant classic! Chicken marinated in yogurt and spices and then served in a tomato cream sauce. It's undoubtedly one of our favourites.
Nutrition Per Portion
- Calories
1018
- Carbs
89.9g
- Fat
56.3g
- Fibre
4.4g
- Protein
44.1g
- Sugar
6.1g
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Basmati Rice
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Coconut Milk
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Chicken Stock
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Plum Tomatoes (Tinned)
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Fresh Coriander
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Olive Oil
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Brown Onion
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Chicken Breast
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Yoghurt
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Ginger
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Garlic
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Lemon
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Marinating Spices
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Fresh Red Chilli
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Tikka Masala Spices
|
Basmati Rice |
Coconut Milk |
Chicken Stock |
Plum Tomatoes (Tinned) |
Fresh Coriander |
Olive Oil |
|
Brown Onion |
Chicken Breast |
Yoghurt |
Ginger |
Garlic |
Lemon |
|
Marinating Spices |
Fresh Red Chilli |
Tikka Masala Spices |
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0.0 min
Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
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1.0 min
In a frying pan, add 1/2 the marinating spices and toast for 1 minute or until aromatic.
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2.0 min
Tip the spices into a bowl.
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2.5 min
Peel and finely chop the garlic and ginger.
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3.0 min
Roughly chop the fresh coriander (reserving the stems) and brown onion.
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5.0 min
Zest and juice the lemon* reserving the correct amount.
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6.0 min
Roughly chop the onion.
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6.5 min
Chop the chicken breast into bite sized pieces.
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7.5 min
Add the lemon zest and juice, 1/2 of the garlic, ginger and 1/3 yoghurt into the bowl with the spices. Mix to combine.
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8.5 min
Add the chicken breast and stir to coat. Season well with salt.
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9.0 min
Cover the chicken and leave in fridge to marinate.
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9.5 min
Heat the olive oil in a saucepan over medium to high heat.
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10.5 min
Add the onion, remaining garlic, red chilli and 3/4 of the coriander (including all the stems). Cook until turning golden.
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13.0 min
Add the ground coriander, turmeric and reserved marinating spices, cook until aromatic.
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16.0 min
Pour in the tomatoes and the correct amount of stock.
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17.0 min
Simmer for 5 minutes, using a wooden spoon to break apart the tomatoes.
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18.0 min
Add the rice to the salted water and cook until tender (11mins).
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22.0 min
Stir in the coconut milk and simmer for 8-10 minutes.
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23.0 min
In another frying pan heat some olive oil.
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24.0 min
Add the marinated chicken and cook until browned on the outside and cooked through.
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27.0 min
Add the cooked chicken to the curry sauce and stir through. Season with salt to taste.
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28.0 min
Garnish the curry with reserved coriander and stir through reserved yoghurt if desired.
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29.0 min
Drain the rice and distribute among serving plates.
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30.0 min
Distribute the chicken and curry sauce among serving plates.
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Ingredients
Basmati Rice
Coconut Milk
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person
Plum Tomatoes (Tinned)
Fresh Coriander
chopped
Olive Oil
2 tablespoons per person
Brown Onion
chopped
Chicken Breast
chopped
Yoghurt
Ginger
finely chopped
Garlic
finely chopped
Lemon
juiced 1/3 lemon per person
Marinating Spices
Fresh Red Chilli
chopped Use to taste
Tikka Masala Spices
Turmeric & Ground Corinader
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Reviews (3)
Jyoti Soma Verified
Excellent!!!!
James Prigmore Verified
Ashley Lane Verified