Have a go at making your own version of one of the nation's favourite takeaways, chicken tikka masala. Or, cheat a bit and try Patak’s tikka masala curry paste, from major supermarkets.
Ingredients
- 1 large onion, roughly chopped
- 2 green chillies, deseeded and chopped
- 2.5cm piece fresh ginger, grated
- 5 garlic cloves
- 2 tbsp groundnut oil
- 600g boneless, skinless chicken thighs or breasts, cut into cubes
- Generous pinch hot chilli powder
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 tbsp soft brown sugar
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 120ml chicken or vegetable stock, hot
- 10 fresh or dried curry leaves (from Asian grocers, Waitrose or Asda; optional)
- 200ml full-fat yogurt
- Handful fresh coriander, chopped
Method
- 1. Whizz the onion, chilli, ginger and garlic to a paste in a food processor.
- 2. Heat the oil in a large frying pan, add the chicken and fry over a medium-high heat until golden all over. Remove with a slotted spoon and set aside. Add the onion paste to the pan and fry over a gentle heat for 5 minutes until soft. Add the powdered spices and fry for a minute.
- 3. Add the sugar, tomato purée and tomatoes. Season, add the stock and bring to the boil. Add the chicken and curry leaves (if using), lower the heat and simmer for 10-15 minutes until the chicken is cooked through.
- 4. Remove from the heat and stir in the yogurt and coriander. Serve with steamed rice, warm naan breads and mango chutney, if you like.
Nutritional info
Per serving (based on 6): 221kcals, 8.1g fat (2.2g saturated), 27.4g protein, 10.8g carbs, 8.6g sugar, 0.5g salt
Chef's tip
To freeze, put the curry, minus the coriander, in a container and freeze for up to 3 months. Defrost before reheating.
Wine Recommendation
While a lager is tempting, a light, dry, peppery-crisp white, such as Vin de Pays des Côtes de Gascogne, is a more adventurous match.