Chicken Tikka Masala
Making healthy Chicken Tikka Masala at home can never get easier. Serve over basmati rice and your favourite greens for an authentic Indian meal.
Makes 4
Prep Time 15 minutes + 15 minutes refrigeration
Cook Time 40-45 minutes
Easy As
Ingredients
3 Tbsp Gregg's Ground Cumin
3 Tbsp Gregg's Ground Turmeric
6 Tbsp Gregg's Ground Garam Masala
2 Tbsp Gregg's Ground Coriander
400g boneless and skinless chicken thigh fillets cut into 3-4 cm pieces
1 Tbsp Indian Spice Mix
1 Tbsp oil
1 onion, chopped
2 cloves garlic, crushed
1 red chilli, finely diced (optional)*
1 Tbsp Indian Spice Mix
1 tsp Gregg's Whole Cumin Seeds
400g can Wattie's Crushed and Sieved Tomatoes
½ tsp salt
1 tsp sugar
¼ - ½ cup full fat unsweetened nanatural yoghurt
Fresh coriander leaves to garnish
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
To make the Indian Spice Mix:
Step 1
Mix all the spices together. Store leftovers in an airtight container. Step 2
To make the Chicken Tikka Masala: Step 3
Toss the chicken pieces in 1 Tbsp of the Indian Spice Mix. Refrigerate chicken for 15 minutes to marinate. Step 4
Heat the oil in a lidded deep frying pan. Add the chicken and brown over a medium heat. Remove chicken from the pan and set aside. Step 5
Reduce the heat. Add onion and soften over a medium low heat. Add garlic and fresh chilli and stir-fry a further 30 seconds. Add 1 Tbsp of the Indian Spice Mix with Gregg’s Whole Cumin Seeds. Stir-fry until spices are fragrant. Step 6
Pour over Wattie’s Crushed and Sieved Tomatoes. Return chicken to the pan. Add salt and sugar. Bring to the boil. Reduce heat. Cover and simmer for 30 minutes. Remove the lid and continue cooking for a further 10-15 minutes, until chicken is cooked and sauce reduced a little. Remove from the heat and stand for 5 minutes. Stir through yoghurt. Step 7
Serve with Basmati Rice and garnish with freshly chopped coriander. Tips
The membrane around the seeds is the hottest part of the chilli - remove to reduce the spice heat, omit the seeds if wished.
If you don't like a chilli heat omit the chilli altogether.
To freeze: omit the yoghurt, allow curry to cool before transferring to an airtight container and freeze. Thaw in refrigerator before reheating. Stir through yoghurt just before serving. Will keep for up to 1 month in the freezer.
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3 Tbsp Gregg's Ground Cumin
2
3 Tbsp Gregg's Ground Turmeric
3
6 Tbsp Gregg's Ground Garam Masala
4
2 Tbsp Gregg's Ground Coriander
5
400 g boneless and skinless chicken thigh fillets cut into 3-4 cm pieces
6
1 Tbsp Indian Spice Mix
7
1 Tbsp oil
8
1 onion, chopped
9
2 cloves garlic, crushed
10
1 red chilli, finely diced (optional)*
11
1 Tbsp Indian Spice Mix
12
1 tsp Gregg's Whole Cumin Seeds
13
400 g can Wattie's Crushed and Sieved Tomatoes
14
½ tsp salt
15
1 tsp sugar
16
¼ - ½ cup full fat unsweetened nanatural yoghurt
17
Fresh coriander leaves to garnish
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