Chicken tikka masala recipe

Chicken tikka masala recipe

Tasty chicken tikka masala the whole family will love.

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

Heat the olive oil in a heavy bottomed pot and cook the diced chicken until browned evenly, add the diced onions, peppers and 2 tbsp tikka masala paste before adding the tinned tomatoes and coconut milk.

Bring to the boil and allow to simmer for 20 mins.

Add the ground almonds, lime juice and remove from the heat then add the natural yoghurt. Set aside.

Naan Bread Method:

Set aside the dried yeast, 125ml of warm milk and the honey for 10 minutes until they begin to bubble in a small bowl.

Place the flour in a large bowl and make a well, add the melted butter, salt and yeast mixture and the natural yoghurt. Mix together with a wooden spoon until a dough is formed.

Put the dough into an oiled bowl and cover with clingfilm. Leave in a warm place until it has doubled in size, for about an hour.

Divide the dough into 8 equal pieces and using a floured surface roll out into oval shapes. Heat 2 tbsps oil in a pan and cook the naan bread in batches of 2/3 minutes either side. While still warm, brush with olive oil and chopped coriander.

Serve with the chicken tikka masala. and garnish with the toasted flaked almonds.

Ingredients

4 Tesco Chicken Breasts (diced)
2 tbsp olive oil
2 onions (diced)
1pepper (diced)
2 tbsp tikka masala
1 tin chopped tomatoes
1 tin of coconut milk
1 zest & juice of a lime
2 tablespoons of ground almonds
2 tbsp of natural yogurt
Pepper
Salt
2 tbsp of toasted flaked almonds to garnish

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Ingredients

4 Tesco Chicken Breasts (diced)
2 tbsp olive oil
2 onions (diced)
1pepper (diced)
2 tbsp tikka masala
1 tin chopped tomatoes
1 tin of coconut milk
1 zest & juice of a lime
2 tablespoons of ground almonds
2 tbsp of natural yogurt
Pepper
Salt
2 tbsp of toasted flaked almonds to garnish

Shop ingredients Shop ingredients

Preparation

Heat the olive oil in a heavy bottomed pot and cook the diced chicken until browned evenly, add the diced onions, peppers and 2 tbsp tikka masala paste before adding the tinned tomatoes and coconut milk.

Bring to the boil and allow to simmer for 20 mins.

Add the ground almonds, lime juice and remove from the heat then add the natural yoghurt. Set aside.

Naan Bread Method:

Set aside the dried yeast, 125ml of warm milk and the honey for 10 minutes until they begin to bubble in a small bowl.

Place the flour in a large bowl and make a well, add the melted butter, salt and yeast mixture and the natural yoghurt. Mix together with a wooden spoon until a dough is formed.

Put the dough into an oiled bowl and cover with clingfilm. Leave in a warm place until it has doubled in size, for about an hour.

Divide the dough into 8 equal pieces and using a floured surface roll out into oval shapes. Heat 2 tbsps oil in a pan and cook the naan bread in batches of 2/3 minutes either side. While still warm, brush with olive oil and chopped coriander.

Serve with the chicken tikka masala. and garnish with the toasted flaked almonds.