Chicken Tikka Masala

Arguably the most famous Indian dish in Britain, or even one of the most famous dishes of any type of cuisine - it came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Whatever its true origins, every time I take a mouthful of this deliciously creamy and flavoursome dish, it makes sense to me why it is so very beloved. This recipe makes it the classic way - marinating the chicken first and then cooking it in the curry sauce.

Serves: 4 people
Preparation time: 50 mins
Cooking Time: 10 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Quick & Easy Butter Chicken

Classic Chicken Korma

watch the how to

This recipe features

Ingredients

2tbs oil

1 medium onion

2tbs Patak’s Tikka Masala Paste

200ml water

1tsp garlic & ginger chopped (optional)

250g diced chicken breast

200g canned chopped tomatoes

100ml double cream

½ tsp sugar (optional)

Methods

If you want (although you don’t have to), you can marinade the chicken first with half yoghurt, half spice paste, and then either grill it separately or add it uncooked into the sauce and allow to cook through.

Heat oil in a med saucepan.
Add onion; cook until soft.
Add Patak’s Tikka Masala Paste, 100ml of water, ginger and garlic. Stir occasionally, until reduced and thickened.
Add chicken, fry until sealed.
Add 100ml water, tomatoes, bring to the boil, simmer un-covered for 10 minutes.
Add double cream and a pinch of sugar (optional)
Simmer un-covered for 5 minutes.
Garnish with fresh chopped coriander.