A delicious and beloved dish, Chicken Tikka Masala is a quintessential British classic that has won the hearts and taste buds of many around the world. This creamy and mild curry is a perfect fusion of Indian and British culinary traditions, creating a harmonious blend of flavours that is simply irresistible.
SERVES: 2
PREP TIME: 10 minutes
COOKING TIME: 20 minutes
Chicken Tikka Masala Curry Recipe
You will need...
Ingredients
For the Tikka Marinade
1 tablespoon of our Great Northern Spice Tikka Masala Curry Blend
400g boneless & skinless chicken thighs (diced)
1 tablespoon olive oil or rapeseed oil
120g Low Fat Greek Yoghurt
1 teaspoon minced garlic or garlic puree
1 teaspoon minced ginger or ginger puree
Juice of 1 small lemon
For the Tikka Masala Sauce
3 tablespoons of our Great Northern Spice Tikka Masala Curry Blend
1 tablespoon olive oil or rapeseed oil
1-2 tablespoons butter
3 tablespoons double cream
1 medium onion finely chopped
2 teaspoons minced garlic or garlic puree
2 teaspoons minced ginger or ginger puree
500g passata
Healthier options
1 red bell pepper, cut into small chunks
Handful of spinach leaves (stalks removed) about 5 minutes before serving
How to cook
Preferably to be done the night before.
In a bowl, mix the diced chicken with all of the marinade ingredients, then leave to marinate overnight, or at least a few hours.
Now for the curry
Option 1: Place the marinated chicken pieces onto skewers, then grill on medium-high heat until slightly charred and cooked through. Approx 15 minutes. Option 2: You could leave the skewers and simply air fry the chicken for 15 minutes instead.
In a large pan on a medium to high heat, add the butter. olive oil, onion, ginger, and garlic and sauté for approx 5 mins, stirring each minute.
Add our Great Northern Spice Co Tikka Masala curry blend, stir in and fry for another 2 minutes. Feel free to add a finely chopped chilli, or sprinkle some chilli flakes for an extra little kick.
Add the passata and stir in. Turn the heat down to medium and cook for a further 5 minutes.
Stir in 3 tablespoons of double cream (add a little bit if you wish) and cook for a further 2 minutes.
Now add the cooked chicken to the sauce and stir in.
Serve with your choice of sides. Enjoy!
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