Creamy Chicken Tikka Masala

6
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From one of our national supermarkets free monthly magazine March '17. Marination time not in the times - allow minimum of 2 hours or overnight better."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (248.7 g)
  • Calories 391.4
  • Total Fat - 30.4 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 74.8 mg
  • Sodium - 907.9 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.2 g
  • Protein - 22.5 g
  • Calcium - 157 mg
  • Iron - 3.3 mg
  • Vitamin C - 17.6 mg
  • Thiamin - 0.4 mg

Step 1

In a bowl, mix yoghurt and 1/2 of the tikka paste and add the chicken and mix well to coat and then cover with cling wrap and put in the fridge for at least 2 hours, or over night, to marinate.

Step 2

Heat oil in a large heavy based pan over low heat and add onion and saute for 10 minutes or until onion is light golden brown.

Step 3

Add remaining tikka paste and cook for a further 2 minutes; if the sauce begins to stick, sprinkle in a small amount of water.

Step 4

Add tomatoes and butter and cover and leave to cook, stirring at regular intervals for 30 minutes.

Step 5

Remove chicken from marinade and add to the sauce and continue to for a further 10 to 15 minutes or until the chicken is cooked through.

Step 6

Add salt and squeezed juiced from lemon half and sprinkle with chopped coriander and serve hot with steamed rice, pappadums and chutney.

Tips & Variations


No special items needed.

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