Chicken tikka masala
Succulent chicken breast with fresh herbs and a fragrant tikka masala sauce.
★★★★★ 5/5
A firm family favourite. Succulent chicken breast with fresh herbs and a fragrant tikka masala sauce.
Ingredients
- 2 tbsp Greenfields tikka masala blend
- 1 tbsp ginger and garlic paste
- 1 tbsp ghee or butter
- 1 onion chopped in large pieces
- 650 g chicken breast cut into bite size pieces
- 1 can chopped tomatoes
- 100 ml double cream
- fresh coriander for garnish
METHOD
- Mix the tikka masala blend with the ginger and garlic paste into a bowl and set aside.
- Heat the butter in a large, wide based pan over a medium heat, once hot add the onion with a pinch of salt.
- Cook, stirring, for 4-5 minutes until softened.
- Add the chicken to the pan, cook, stirring, for 5-7 minutes or until browned, then add the tikka paste.
- Continue cooking for 2 minutes more until fragrant.
- Add the tomatoes and cream and bring to the boil.
- Reduce heat to low and cook, stirring occasionally for 10 minutes until the chicken is cooked through – no pink. This is your tikka masala sauce.
- Garnish with fresh coriander.
- Serve with white basmati rice, naan and mango chutney.
