Chicken Tikka Masala

Chicken Tikka Masala

Well its Britain’s national favourite dish so I had to include it on the blog!
It is just as delicious made with paneer or firm tofu if you’re vegan.
You can spice up the flavour with a little more chilli or tone it down with more cream/coconut cream for young children.

IMG_1756
Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 15
Cooking Time - 20
DG. DF. Vegan (option available)

Ingredients

500gms chicken breast or paneer or firm tofu
1 red onion – finely chopped
1 teaspoon coconut oil
1 cinnamon stick
5 Black cardamoms
4 cloves garlic – minced
4cm chunk ginger – minced
1 Teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander powder
1 teaspoon garam masala
140gm tin tomato purée
1 large handful coriander – finely chopped
100mls double cream or coconut milk .

Method

First chop the chicken or paneer into about 2-3cm cubes.
Fry the red onion in the oil.
Add the cinnamon stick, black cardamoms & cumin seeds.
When the onions are starting to brown (I like them a little dark so they melt into the sauce) add the garlic, ginger & a chopped chilli or 2m if you like it spicy.
Stir for a couple of minutes.
Add the chicken or paneer
Finally, add a 140gm tin of tomato purée, 1 pint of water, the spices & a handful of chopped coriander.
Simmer for about 20 – 30 minutes until cooked. Add a little water if the sauce seems too dry.
Just before serving stir in about 100mls of double cream or coconut cream if dairy free
Enjoy

2 Comments

  1. PH on June 6, 2020 at 7:57 pm

    This was delicious, thank you. I added some spinach and green peppers as well.

    • Chintal on September 29, 2020 at 11:41 pm

      I’m so pleased! Thank you so much for taking the time to feedback – I really appreciate it – Chintal x

Leave a Comment