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.
Recipe by Dr Chintal Patel
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 .
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