This recipe calls for Tikka Masala Cooking Sauce
A tomato, yogurt and cream based sauce with a delicious blend of mixed spices.
Quick & Easy Chicken Tikka Masala
Much as we love trying new things, we keep coming back to Chicken Tikka Masala. Voted the nation’s favourite and, once, even Britain’s national dish, this quick recipe will have you rustling up a knockout one in a flash. We’ve added a couple of little extras into this recipe to make the taste sharper, but our sauce works great on its own if you prefer.
Ingredients
Serves 4 people
- 600 g chicken, skin removed and diced
- 1/2 red onion or 2 shallots, finely sliced
- 6 cherry tomatoes, quartered
- 1 jar Patak’s Tikka Masala Cooking Sauce
- 1 tablespoon vegetable oil
- Juice of 1/2 lemon (optional)
- Salt, to taste
- Sugar, to taste
- 1 tablespoon coriander, chopped
Method
- Heat the vegetable oil in a pan and add the red onions or shallots.
- After 2 minutes add the chicken and allow to seal for a few minutes.
- Add the tomatoes and the Patak’s Tikka Masala Cooking Sauce. Cover and leave to cook through for 15 minutes.
- Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan.
- Taste and adjust the seasoning with salt, sugar and lemon juice.
- Sprinkle over the coriander and serve simply with fresh hot basmati rice.
-
Serves 4 people
- 600 g chicken, skin removed and diced
- 1/2 red onion or 2 shallots, finely sliced
- 6 cherry tomatoes, quartered
- 1 jar Patak’s Tikka Masala Cooking Sauce
- 1 tablespoon vegetable oil
- Juice of 1/2 lemon (optional)
- Salt, to taste
- Sugar, to taste
- 1 tablespoon coriander, chopped
-
- Heat the vegetable oil in a pan and add the red onions or shallots.
- After 2 minutes add the chicken and allow to seal for a few minutes.
- Add the tomatoes and the Patak’s Tikka Masala Cooking Sauce. Cover and leave to cook through for 15 minutes.
- Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan.
- Taste and adjust the seasoning with salt, sugar and lemon juice.
- Sprinkle over the coriander and serve simply with fresh hot basmati rice.
