Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian, Asian
Ingredients: 4 tbs vegetable oil; 25g butter; 4 onions, roughly chopped; 6 tbs tikka masala paste; 2 red peppers, deseeded and cut into chunks; 8 chicken breasts, boneless, skinless, cut into 2/5cm cubes); 2x400g cans of chopped tomatoes; 4 tbs tomato puree; 2-3 tbs mango chutney; 150ml double cream; 150ml natural yogurt; handful chopped coriander leaves

6 steps

Prep:15minCook:40min

A chicken tikka masala is a much-loved and marvellous thing! This recipe was submitted for the Cook the Commonwealth Campaign by a Birmingham resident.

Updated at: Thu, 17 Aug 2023 10:02:01 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1013.4 kcal (51%)

Total Fat52.9 g (76%)

Carbs32.2 g (12%)

Sugars14.1 g (16%)

Protein96.4 g (193%)

Sodium1029.4 mg (51%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbsvegetable oil

25gbutter

4onions

roughly chopped

6 Tbstikka masala paste

2red peppers

deseeded and cut into chunks

8chicken breasts boneless skinless

cut into 2/5cm cubes

2 x 400gchopped tomatoes

4 Tbstomato puree

2 Tbsmango chutney

150mldouble cream

150mlnatural yogurt

coriander leaves

chopped

Instructions

Step 1

Heat the vegetable oil and butter in a large casserole on the hob, add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

Step 2

Add the tikka masala paste and peppers, cook for 5 mins to cook out the rawness of the spices.

Step 3

Add the chicken breasts and stir well. Cook for 2 mins, add the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Step 4

out the rawness of the spices.

Step 5

Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through.

Step 6

Scatter the rest with coriander leaves and serve with basmati rice and/or naan bread