Put an organic spin on the nation's favourite curry...
Chicken Tikka Masala Recipe
Rated 4.3 stars by 3 users
Category
Curry
Cuisine
Indian
Servings
4
Put an organic spin on the nation's favourite curry! This dish is sure to please everyone with the perfect blend of spice and creaminess...
Ingredients
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4 chicken breasts
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2 onions
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A 5cm piece of fresh ginger
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½ a bunch of fresh coriander
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1 red chilli
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400g can of tomatoes
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Vegetable oil
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400g can of coconut milk
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Natural yoghurt (optional)
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lemon (optional)
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1-2 red chillies (depending on how spicy you like it!)
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2 garlic cloves
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A 5cm piece of fresh ginger
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1 tsp cumin powder
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1 tsp coriander powder
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1 tsp cayenne pepper
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1 tbsp smoked paprika
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2 tsp garram masala
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2 tbsp vegetable oil
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2 tbsp tomato puree
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½ a bunch of fresh coriander
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½ tbsp desiccated coconut
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2 tbsp ground almonds
For the Tikka Paste
Directions
For the Tikka Paste
For the curry paste, cut in half, remove the seeds and roughly chop the chilli(es), then peel the garlic and ginger.
In a food processor add all the ingredients for the tikka paste (see ingredients list) alongside a pinch of sea salt, and whiz till it forms a smooth paste.
For the Tikka Masala
Slice the chicken lengthways into 2cm strips.
On a clean chopping board, finely slice the onions, ginger and chilli. Then pick the coriander leaves and put to one side and finely chop the remaining coriander stalks.
In a large pan over a medium-high heat add 2 tbsp of vegetable oil. Add the onions, chilli, ginger and coriander stalks and cook for around 10 minutes, until the onions are softened and lightly golden.
Add the chicken and 140g of the tikka masala paste, stirring well so the chicken is nicely coated. Season with salt and black pepper, then add the tinned tomatoes and coconut milk and bring to the boil.
Turn the heat down to medium-low, cover and simmer for 20 minutes, then remove the lid and cook for a further 5 minutes until the meat is tender and the sauce has reduced, stirring occasionally along the way.
Divide the curry between bowls, sprinkle over coriander leaves. Add a dollop of yoghurt and a wedge of lemon to each bowl.
Recipe Note
We recommend serving with fluffy basmati rice!
By Lydia Tomkinson
