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Ingredients
Chicken Marinade
  • 600 g Boneless Chicken Thigh (Diced)
  • 1 tbsp Lemon Juice
  • 1 tbsp Ginger/Garlic Paste
  • 80 g Yoghurt
  • 1 tbsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Ground Cumin
  • Pinch Of Salt
  • 2 tbsps Oil
Curry Sauce
  • 5 tbsps Oil
  • 1 Large Onion (Diced)
  • 1 tbsp Garlic/Ginger Paste
  • 400 g Tin Of Mutti Chopped Tomatoes
  • ½ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • ½ tsp Ground Cumin
  • 2 tsps Red Chilli Powder
  • 300 ml Water
  • 120 ml Single Cream
  • 1 tsp Garam Masala
  • 1 tsp Fenugreek Powder
  • Small Handful Of Chopped Coriander Leaves
  • Pinch Of Salt & Pepper
Chicken Tikka Masala Chicken Tikka Masala

Chicken Tikka Masala

Just As Good As A Takeway

This dish is absolutely gorgeous and tastes amazing, I promise it won't disappoint.


To help this dish try and get Mutti's Chopped Tomatoes as they are absolutely perfect for the recipe, if not normal chopped tomatoes will do

Prep 5 minutes
Total 35 minutes
  1. Start of by adding all the chicken marinade ingredients to a mixing bowl, stir and coat together then place in a fridge to marinate for 30mins.
  2. After 30mins grab a high sided non stick frying pan and add 2 tbsp of oil in the pan over medium/high heat, add the chicken pieces out of the marinade and cook for 4mins each side. Once cooked, remove from pan and place on a plate and set aside. Repeat for all pieces.
  3. Wipe the pan out and add the remaining oil to the pan and place on medium heat, add the chopped onions and cook until soft and slightly golden for 8-10mins.
  4. Once golden add the ginger/garlic paste to the pan and stir through for a minute, then add the chopped tomatoes to the pan and stir. Leave to cook for 5-8min until almost all the liquid has cooked off, leaving a like tomato paste in the pan. Then add the turmeric, coriander powder, cumin, red chilli powder and salt & pepper to the pan and cook through for a minute.
  5. Return the chicken to the pan and mix together in the tomato mixture so it's all coated. Fill the empty chopped tomatoes tin up with 3/4 of water and swirl and pour into the pan, cover and cook on low for 10mins.
  6. After 10mins the chicken will be cooked through and soft, add the cream and stir though and cook together for 2-3mins.
  7. Add the garam masala, fenugreek and half of the chopped coriander and stir, cooking for 1-2mins.
  8. Check for seasoning and adjust, also if your happy with the consistency then serve if you want it thicker then cook for an another 1-2mins or looser then add 2-4 tbsp of water. If not then plate up with basmati rice, some naan bread. Enjoy
Chicken Tikka Masala Chicken Tikka Masala

Chicken Tikka Masala

Just As Good As A Takeway

This dish is absolutely gorgeous and tastes amazing, I promise it won't disappoint.


To help this dish try and get Mutti's Chopped Tomatoes as they are absolutely perfect for the recipe, if not normal chopped tomatoes will do

favorite
print
rate
Prep 5 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
Chicken Marinade
  • 600 g Boneless Chicken Thigh (Diced)
  • 1 tbsp Lemon Juice
  • 1 tbsp Ginger/Garlic Paste
  • 80 g Yoghurt
  • 1 tbsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Ground Cumin
  • Pinch Of Salt
  • 2 tbsps Oil
Curry Sauce
  • 5 tbsps Oil
  • 1 Large Onion (Diced)
  • 1 tbsp Garlic/Ginger Paste
  • 400 g Tin Of Mutti Chopped Tomatoes
  • ½ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • ½ tsp Ground Cumin
  • 2 tsps Red Chilli Powder
  • 300 ml Water
  • 120 ml Single Cream
  • 1 tsp Garam Masala
  • 1 tsp Fenugreek Powder
  • Small Handful Of Chopped Coriander Leaves
  • Pinch Of Salt & Pepper

  1. Start of by adding all the chicken marinade ingredients to a mixing bowl, stir and coat together then place in a fridge to marinate for 30mins.
  2. After 30mins grab a high sided non stick frying pan and add 2 tbsp of oil in the pan over medium/high heat, add the chicken pieces out of the marinade and cook for 4mins each side. Once cooked, remove from pan and place on a plate and set aside. Repeat for all pieces.
  3. Wipe the pan out and add the remaining oil to the pan and place on medium heat, add the chopped onions and cook until soft and slightly golden for 8-10mins.
  4. Once golden add the ginger/garlic paste to the pan and stir through for a minute, then add the chopped tomatoes to the pan and stir. Leave to cook for 5-8min until almost all the liquid has cooked off, leaving a like tomato paste in the pan. Then add the turmeric, coriander powder, cumin, red chilli powder and salt & pepper to the pan and cook through for a minute.
  5. Return the chicken to the pan and mix together in the tomato mixture so it's all coated. Fill the empty chopped tomatoes tin up with 3/4 of water and swirl and pour into the pan, cover and cook on low for 10mins.
  6. After 10mins the chicken will be cooked through and soft, add the cream and stir though and cook together for 2-3mins.
  7. Add the garam masala, fenugreek and half of the chopped coriander and stir, cooking for 1-2mins.
  8. Check for seasoning and adjust, also if your happy with the consistency then serve if you want it thicker then cook for an another 1-2mins or looser then add 2-4 tbsp of water. If not then plate up with basmati rice, some naan bread. Enjoy