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Chicken tikka masala

Created in Glasgow and one of the most popular dishes across the UK.

15 min

Prep

50 min

Cook

10

Serves

345 kcal

Calories

31g

Protein

13g

Carbs

19g

Fat

Ingredients

Other

vegetable oil4 tbsp

25g butter1 pieces

onions roughly chopped4 pieces

chicken tikka masala paste (use shop-bought or make your own – see recipe, below)6 tbsp

red peppers deseeded and cut into chunks2 pieces

boneless, skinless chicken breasts cut into 2.5cm cubes8 pieces

x 400g cans chopped tomatoes2 pieces

tomato purée4 tbsp

2-3 tbsp mango chutney1 pieces

150ml double cream1 pieces

150ml natural yogurt1 pieces

chopped coriander leaves, to serve1 pieces

Method

Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months.

Scatter the rest with coriander leaves and serve with basmati rice and naan bread.