1 hr 10 minMedium

1 hr 10 minServes 4Medium

Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Ingredients: 700 g Chicken, breast, boneless, skinless, raw; 120 g Yogurt, plain, whole milk; 400 g Tomatoes, crushed, canned; 120 g Cream, fluid, heavy whipping; 30 g Butter, stick, unsalted; 150 g Squash, summer, yellow, includes skin, raw; 12 g Garlic, raw; 15 g Ginger root, raw; 8 g Spices, allspice, ground; 5 g Cumin (cummin) seed, dried, ground; 3 g Spices, turmeric, ground

Tender marinated chicken in a smoky, spiced tomato and cream sauce. One of the world's most popular curries — this version is rich, aromatic and perfect with basmati rice or naan.

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Prep

40m

Cook

30m

Diff.

Med

Serves

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Ingredients

Chicken, breast, boneless, skinless, raw

cut into chunks

700 g

Yogurt, plain, whole milk

½ cup for marinade

120 g

Tomatoes, crushed, canned

1 can

400 g

Cream, fluid, heavy whipping

½ cup

120 g

Butter, stick, unsalted

2 tablespoons

30 g

Squash, summer, yellow, includes skin, raw

1 large, diced

150 g

Garlic, raw

3 cloves

12 g

Ginger root, raw

1 tablespoon

15 g

Spices, allspice, ground

2 teaspoons

8 g

Cumin (cummin) seed, dried, ground

1 teaspoon

5 g

Spices, turmeric, ground

½ teaspoon

3 g

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Instructions

Marinate the chicken: combine with yoghurt, lemon juice, cumin, turmeric, garam masala and a pinch of salt. Set aside for 30 minutes.

Cook the marinated chicken in a hot oiled pan until charred on the outside and cooked through, about 8–10 minutes. Set aside.

In the same pan, heat butter over medium heat. Add onion and cook for 5 minutes.

Add garlic, ginger, garam masala, coriander, cumin and chilli powder. Cook for 1–2 minutes.

Add the crushed tomatoes and cook for 10 minutes.

Blend the sauce until smooth. Return to the pan.

Add the cream and cooked chicken. Simmer for 10 minutes.

Season to taste. Serve over rice with fresh coriander.

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