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Indian
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
Better version
Yoghurt-marinated thigh, a fresh onion-tomato base and a swirl of cream.
Per serving£3.90
Total cost£7.80
Time55 min
Ingredients for 2
- 400 g chicken thigh , boneless, cubed
- Marinade
- 100 g natural yoghurt
- 2 tbsp tikka curry paste
- Sauce
- 2 onion , finely chopped
- 3 cloves garlic , crushed
- 20 g fresh ginger , grated
- 400 g tinned chopped tomatoes
- 80 ml double cream
- 1 tbsp ghee
- To serve
- 150 g basmati rice , to serve
- fresh coriander , to garnish
Method
- Mix the chicken with the yoghurt and curry paste and leave to marinate for at least 20 minutes.
- Melt the ghee and fry the onion gently for 10 minutes until golden, then add garlic and ginger for 2 minutes.
- Add the tomatoes and simmer for 10 minutes until thickened, then blend smooth if you like a silky sauce.
- Grill or pan-fry the marinated chicken until charred at the edges, then stir into the sauce.
- Simmer for 8 minutes until cooked through, stir in the cream and check the seasoning.
- Cook the rice and serve scattered with coriander.
Equipment
- frying pan
- grill
- saucepan
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.
