This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Speedy Chicken Tikka Masala
Ingredients
Serves 4 people
8 higher-welfare chicken thigh fillets (600g), bone out, skin off
1/2 x 290g jar Patak's Tikka Spice Paste
4 tablespoons natural yoghurt
2 onions
Olive oil
500g ripe tomatoes
300g white or brown basmati rice, to serve
Method
1. Preheat the grill to medium-high. Cut the chicken thighs into 4cm chunks, placing in a large bowl as you go.
2. Rub the chicken with 2 tablespoons of the Tikka Paste and 1/2 a tablespoon of yoghurt, then set aside to marinate.
3. Meanwhile, peel the onions. Slice one into eights, break into petals and add to the chicken.
4. Finely slice the remaining onion and place in a large pan on a medium heat with 1 tablespoon of olive oil and cook for 5 to 8 minutes, or until softened and slightly golden, stirring regularly. Add the remaining Tikka Paste and cook for 2 minutes, until fragrant.
5. Roughly chop the tomatoes and app to the pan with 300ml cold water. Bring to the boil and simmer for 20 minutes, or until the sauce has thickened. Season to taste with black pepper.
6. Meanwhile, cook the rice according to the packet instructions. Transfer the marinated chicken to a non-stick baking tray and place under the grill for 15 minutes, or until browned and cooked through. (Turn the heat up to high for the last 5 minutes if you want it super-crispy).
7. Ripple the remaining yoghurt through the curry. Drain the rice and divide between four bowls or plates, then spoon over the curry and top with the crispy chicken. Delicious served with a sprinkling of coriander leaves and crunchy poppadoms.
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Serves 4 people
8 higher-welfare chicken thigh fillets (600g), bone out, skin off
1/2 x 290g jar Patak's Tikka Spice Paste
4 tablespoons natural yoghurt
2 onions
Olive oil
500g ripe tomatoes
300g white or brown basmati rice, to serve
-
1. Preheat the grill to medium-high. Cut the chicken thighs into 4cm chunks, placing in a large bowl as you go.
2. Rub the chicken with 2 tablespoons of the Tikka Paste and 1/2 a tablespoon of yoghurt, then set aside to marinate.
3. Meanwhile, peel the onions. Slice one into eights, break into petals and add to the chicken.
4. Finely slice the remaining onion and place in a large pan on a medium heat with 1 tablespoon of olive oil and cook for 5 to 8 minutes, or until softened and slightly golden, stirring regularly. Add the remaining Tikka Paste and cook for 2 minutes, until fragrant.
5. Roughly chop the tomatoes and app to the pan with 300ml cold water. Bring to the boil and simmer for 20 minutes, or until the sauce has thickened. Season to taste with black pepper.
6. Meanwhile, cook the rice according to the packet instructions. Transfer the marinated chicken to a non-stick baking tray and place under the grill for 15 minutes, or until browned and cooked through. (Turn the heat up to high for the last 5 minutes if you want it super-crispy).
7. Ripple the remaining yoghurt through the curry. Drain the rice and divide between four bowls or plates, then spoon over the curry and top with the crispy chicken. Delicious served with a sprinkling of coriander leaves and crunchy poppadoms.