Chicken Tikka Masala

Serves 4.


For the tikka masala paste:


  1. To make the tikka masala paste, combine all the ingredients and whizz them together in a small food processor.
  2. Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 minutes until soft and golden. Add the paste and peppers, then cook for 5 minutes more to cook out the rawness of the spices.
  3. Add the chicken and stir well to coat in the paste. Cook for 2 minutes, then tip in the tomatoes and the tomato purée. Cover with a lid and gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
  4. Remove the lid, stir through the mango chutney, cream and yoghurt, then gently warm through. Season, then set aside whatever you want to freeze. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

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