Chicken Tikka Masala
Satisfy your craving for spicy indulgence with this mouthwatering creamy chicken curry recipe. Tender chicken breasts are infused with a zesty blend of ginger, garlic, and chilli, then simmered in a luxurious cream sauce that's perfectly spiced with turmeric. Serve this aromatic dish with fragrant basmati rice or fluffy naan bread for a delightful meal that will leave your taste buds singing.
— Constant Cookbook
Ingredients
- 4 chicken breasts
- 2.5cm/1in piece of fresh root ginger
- 2 garlic
- 1 tsp chilli powder
- sea salt and freshly ground black pepper
- 2 tbsp fresh coriander
- 1 lime
- 2 tbsp vegetable oil
- 1 onion
- 1 red chilli
- 1 tsp ground turmeric
- 300ml/10½fl oz double cream
- ½ lemon
- , to garnish fresh coriander
- basmati rice
- naan bread
Instructions
- Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop.
- Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides.
- Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.
- Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste.
- Garnish with fresh coriander and serve immediately with rice or naan bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.