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IndianChicken Tikka Masala
Britain's favourite curry shown three ways, from a quick weeknight version to a marinated, charred and hand-spiced restaurant-style masala.
Gluten-free
Nut-free
Budget version
Diced chicken breast in a jarred sauce stretched with passata and basics-cupboard spices.
Per serving£2.10
Total cost£4.20
Time30 min
Ingredients for 2
- 300 g chicken breast , diced
- 1 onion , diced
- 2 cloves garlic , crushed
- 200 g tikka masala cooking sauce , jarred
- 200 g passata
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- salt , to taste
- To serve
- 150 g basmati rice , to serve
Method
- Heat the oil in a pan and fry the onion until soft, about 5 minutes.
- Add the garlic and cumin and cook for 1 minute, then add the chicken and brown all over.
- Stir in the jarred sauce and passata, bring to a simmer and cook for 12 minutes until the chicken is cooked through.
- Meanwhile cook the basmati rice according to the packet.
- Season to taste and serve the curry over the rice.
Equipment
The three ways, side by side
Budget
Diced chicken breast in a jarred sauce stretched with passata and basics-cupboard spices.
Better
Yoghurt-marinated thigh, a fresh onion-tomato base and a swirl of cream.
Ultimate
Overnight-marinated tikka charred under the grill, folded into a hand-spiced makhani sauce with butter and kasoori methi.
