Chicken Tikka Masala
Marinated chicken in a spiced tomato sauce, better than the takeaway.
ChickenHigh ProteinIndianHobFakeaway
4
Serves
15m
Prep
25m
Cook
524
Kcal
48g
Protein
47g
Carbs
16g
Fat
£2.90
Per portion
Plus 45m marinating, unattended.
Add to the shop 9 items · approx £11.60
- Chicken breast600 g
- Microwave pilau rice500 g
- Chopped tomatoes400 g
- Whole milk yoghurt180 g
- Onion1
- Garlic7 cloves
- Fresh ginger20 g
- Fresh coriander1 pack
- Tenderstem broccoli400 g
Already in the cupboard Check before you order
- Vegetable oil2 tbsp
- Ground coriander1 tbsp
- Paprika3 tsp
- Ground cumin1 tsp
- Garam masala1 tsp
- Turmeric½ tsp
- Cayenne pepper½ tsp
- Black pepper½ tsp
- Salt1¾ tsp
Kit you'll needMixing bowl · Large frying pan · Grater · Sharp knife · Saucepan
Method
- Cut the chicken into bite-size pieces and mix with half the yoghurt, the ginger, garlic, cumin, paprika and salt.
- Cover and chill for at least 45 minutes, or overnight if you have time.
- Fry the chicken in half the oil over a high heat for 6–7 minutes until cooked through. Set aside.
- Wipe the pan, then soften the sliced onion in the rest of the oil for 5 minutes.
- Add the remaining ginger, garlic and all the sauce spices and cook for a minute.
- Stir in the chopped tomatoes, cook for 4 minutes, then stir through the rest of the yoghurt.
- Simmer gently for 4 minutes, then return the chicken and coat it in the sauce.
- Steam the tenderstem for 3–4 minutes, heat the pilau rice and serve, scattered with coriander.
Tip: Use whole milk yoghurt rather than Greek or low fat, or the sauce is likely to split.
