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Archive of BBC Food Recipes

Chicken tikka masala

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Marinating the meat makes all the difference so don't be tempted to skip that step. If you want a lighter curry, swap some of the cream for natural yoghurt.

Method


  1. Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop.

  2. Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides.

  3. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.

  4. Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste.

  5. Garnish with fresh coriander and serve immediately with rice or naan bread.

Ingredients

  • 4 chicken breasts, skinned, boned and cubed
  • 2.5cm/1in piece of fresh root ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp chilli powder
  • sea salt and freshly ground black pepper
  • 2 tbsp chopped fresh coriander, plus extra to garnish
  • 1 lime, juice only
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 red chilli, seeds removedand finely chopped
  • 1 tsp ground turmeric
  • 200ml/7fl oz double cream
  • ½ lemon

To serve

  • basmati rice, cooked according to packet instructions
  • naan bread

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