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Chicken tikka masala

Credit: Gordon Ramsay Chicken tikka masala

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Chicken tikka masala
Ingredients

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  • 1 x onion(s), large, peeled
  • 2 x green chillies, fresh
  • ginger, 1 inch piece, peeled
  • 3 x garlic clove(s), peeled
  • ½tsp red chilli powder
  • 1tsp tumeric
  • 2tsp garam masala
  • 1tbsp soft brown sugar
  • 1tbsp tomato purée
  • chopped tomatoes, 1 x 400g tin
  • 4 x chicken breast(s), boneless (approx 150g each), cubed
  • 10 x dried curry leaves
  • natural yoghurt, 4-6 tbsp
  • coriander, handful of fresh leaves, chopped
  • 400g basmati rice, rinsed
  • 600ml water, cold
  • 3 x cardamom pods, lightly crushed
  • 2 x star anise
  • groundnut oil
  • salt
  • pepper
Method

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1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile de-seed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 mins to soften.

2. Add the chilli powder, turmeric, garam masala, and sugar and cook for 1-2 mins. Next, add the tomato puréeand chopped tomatoes to the pan and allow to cook for a further few mins.

3. Transfer the sauce to a food processor and blend until smooth.

4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 mins or until the chicken is cooked through.

4. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 mins. Remove from the heat and allow to steam for a further 5 mins. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

4. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

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