Chicken tikka masala
According to legend, it was born in a British Indian restaurant when a guest asked for 'sauce' with their dry grilled chicken. The chef poured tomato soup and spices over it. Thus, one of the world's most popular curries was born: grilled, smoky chicken pieces in a creamy, spiced sauce.
Ingredients
500
g
Chicken breast (diced)
200
g
Yoghurt (for marinade)
1
tbsp
Garam Masala
400
ml
Tomato passata / sauce
200
ml
Double cream
Shopping List (0)
Equipment Needed
- Grill pan
- Deep saucepan
Allergen Information
Milk
Instructions
1
✓
Marinate the chicken in spiced yoghurt for 1 hour.
2
✓
Fry the chicken in a hot pan to get a crust. Remove.
Tip: The Maillard reaction (browning) provides flavour; it doesn't matter if it's not fully cooked through, it will cook in the sauce.
3
✓
Make the sauce: sauté onions, spices, tomato. Cook together.
4
✓
Return the chicken, pour in the cream and bring to a boil.
Ingredients
- 500 g Chicken breast (diced)
- 200 g Yoghurt (for marinade)
- 1 tbsp Garam Masala
- 400 ml Tomato passata / sauce
- 200 ml Double cream