Chicken tikka masala

Name: Chicken Tikka Masala
Yield: 4
Cuisine: Indian
Ingredients: 0.5 cup plain yoghurt; 1 tbsp fresh ginger, grated; 1 tbsp lemon juice; 3 tbsps vegetable oil; 2 tbsps water; 4 garlic cloves, minced; 4 chicken breasts, chopped into medium-size pieces; 2 onion, cut into halves; 0.5 tbsp salt; 400 ml passata; 1 tsp sugar; 0.5 cup creme fraiche or cream

[[ recipeID=recipe-8lo02kyn8, title=Chicken Tikka Masala ]]

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Chicken Tikka Masala

Introducing you to our delicious chicken tikka masala recipe! Our chef, with our finest premium spices and herbs has developed the most delicious take on a British classic. Enjoy this delicious velvety curry that provides the perfect balance of aromatic spices and creaminess.

To order now click here and receive the teaspoon club's finest premium spices measured out in the exact quantities needed to replicate this chicken tikka masala! In the kit you will find three spice mixes filled with the highest quality spices to marinade your chicken and then make your curry paste. Inside these mixes is

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 0 mins
Total Time: 0 mins

Ingredients

Instructions

Ingredients

½ cup plain yoghurt
1 tbsp fresh ginger, grated
1 tbsp lemon juice
3 tbsps vegetable oil
2 tbsps water
4 garlic cloves, minced
4 chicken breasts, chopped into medium-size pieces
2 onion, cut into halves
½ tbsp salt
400 ml passata
1 tsp sugar
½ cup creme fraiche or cream

Instructions

Allow at least 1 hour 30 mins to marinate your chicken for your tikka masala but if possible prep the night before or earlier in the day. Begin by making the marinade by placing the yoghurt, ½ tbsp of the fresh ginger, 2 garlic cloves, lemon juice, ½ tsp of salt, 1 tbsp of oil and your teaspoon club spice mix stage 1 and whisk thoroughly.
Add the chicken to the bowl and mix well and cover. Set aside in the fridge to marinate
Before you begin making your tikka masala paste, pre-heat your oven to 180 degrees
To make your tikka masala paste begin by boiling the onions in a pan of boiling water with ½ tsp of salt for 10 minutes
Whilst the onions are boiling, line a baking tray with non-stick paper, place your chicken on top and cook in the oven for 10 minutes and then set aside
Once the onions have boiled, drain and place the onions in a handheld blender with 2 garlic cloves, 2 tbsps of water, ½ tbsp of fresh ginger and ½ tsp of salt and blitz until smooth
On a low to medium heat add 2 tbsps of oil in a heavy-based pan and your teaspoon club spice mix stage 2 and fry for 30 seconds. Then add your teaspoon club spice mix stage 3 along with your blitzed onion mixture. Then cook on a low to medium heat for 5 minutes, stirring throughout
Add your chicken and all of the marinade juices from the baking tray to the heavy-basedpan, stir well. Then add the passata and sugar and stir again to mix well. Gently simmer for 10 minutes on a low to medium heat
Check that your chicken is cooked through. Once you are sure it has, lower the heat and add the crème fraiche. Stir through and serve with rice and fresh coriander to top it off