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 natural yoghurt
Fresh coriander leaves to garnish
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
This passata style product uses only the finest vine-ripened Hawke's Bay tomatoes, crushed and sieved to create this natural tomato sauce style product.
To make the Indian Spice Mix:
Mix all the spices together. Store leftovers in an airtight container.
To make the Chicken Tikka Masala:
Toss the chicken pieces in 1 Tbsp of the Indian Spice Mix. Refrigerate chicken for 15 minutes to marinate.
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.
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.
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.
Serve with Basmati Rice and garnish with freshly chopped coriander.
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.
What do I need?
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
400 g boneless and skinless chicken thigh fillets cut into 3-4 cm pieces