Feed Your Family For £20...In A Hurry! The Cookbook

Chicken Tikka Masala

Rumour has it that the Tikka Masala we all know and love, was 1st served in Glasgow. The chef was almost finished for the evening but a late request had him scrambling for ingredients to make a curry. He combined the Tikka spices with a can of tomato soup and some cream and Voilà he had a mild fragrant curry. The customer loved it. No matter if you believe this or not, I'm sure you will love this recipe for the same reasons. I've paired down the ingredients of the Tikka paste to what I had in, plus what I've used in the past, so if you don't have an ingredient don't worry too much, just add something else.. I guarantee it will still work. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

ShareTweetSaveShare

Yields4 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 2 -3 Chicken Breasts
 1 Onion
 1 Pepper
 2 Tins of Tomatoes
 120 g Plain yoghurt
 2 tbsp Mango Chutney
 2 Garlic cloves
 2 tsp Ginger
 2 tsp Turmeric
 2 tsp Paprika
 2 tsp Garam Masala
 2 tbsp Tomato Puree
 200 g Cherry tomatoes
 1 Handful of Spinach
 2 tbsp Lemon Juice
 100 ml Water
 2 pinches Salt
 1 tbsp Oil

1

Prep:-
Dice the chicken into 1"pieces.
Dice the onion.
Slice the peppers
Slice the tomatoes
Chop the garlic.
Shred the Spinach

2

Mix all the spices plus the Lemon juice into a paste.

3

Coat the diced chicken with the paste. Mix through the tin of tomatoes. Cover and place in the fridge to marinate for 1hr

4

Once marinated add the peppers and half the tomatoes and mix through.

5

Add the oil to a pan on a low/med heat and fry the onion till soft

6

Add the marinated chicken into the pan. Pour in 100ml of water plus the tomato paste and bring it up to a simmer and cook for 30mns

7

Once cooked add the mango chutney, spinach and the remaining tomatoes and stir through.

8

Add the yoghurt.
Taste and adjust the seasoning if needed.
Too bland?add some chilli flakes. Too sweet? Add some salt or lemon juice.

9

Serve hot with rice, nan bread and a garnish of Spring onion.

10

Easy Swaps:-
Chicken for Turkey
Spices for Tikka paste.
Yoghurt for Cream.
Spinach for Coriander.
Mango Chutney for 1 tbsp Sugar

Ingredients

 2 -3 Chicken Breasts
 1 Onion
 1 Pepper
 2 Tins of Tomatoes
 120 g Plain yoghurt
 2 tbsp Mango Chutney
 2 Garlic cloves
 2 tsp Ginger
 2 tsp Turmeric
 2 tsp Paprika
 2 tsp Garam Masala
 2 tbsp Tomato Puree
 200 g Cherry tomatoes
 1 Handful of Spinach
 2 tbsp Lemon Juice
 100 ml Water
 2 pinches Salt
 1 tbsp Oil

Directions

1

Prep:-
Dice the chicken into 1"pieces.
Dice the onion.
Slice the peppers
Slice the tomatoes
Chop the garlic.
Shred the Spinach

2

Mix all the spices plus the Lemon juice into a paste.

3

Coat the diced chicken with the paste. Mix through the tin of tomatoes. Cover and place in the fridge to marinate for 1hr

4

Once marinated add the peppers and half the tomatoes and mix through.

5

Add the oil to a pan on a low/med heat and fry the onion till soft

6

Add the marinated chicken into the pan. Pour in 100ml of water plus the tomato paste and bring it up to a simmer and cook for 30mns

7

Once cooked add the mango chutney, spinach and the remaining tomatoes and stir through.

8

Add the yoghurt.
Taste and adjust the seasoning if needed.
Too bland?add some chilli flakes. Too sweet? Add some salt or lemon juice.

9

Serve hot with rice, nan bread and a garnish of Spring onion.

10

Easy Swaps:-
Chicken for Turkey
Spices for Tikka paste.
Yoghurt for Cream.
Spinach for Coriander.
Mango Chutney for 1 tbsp Sugar

Chicken Tikka Masala

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.