
One-Pan Chicken Tikka Masala
Serves
4
Preparation
10
minutesCooking
20
minutesIngredients
600 g 600 chicken thigh fillets, cut into 3cm pieces
¼ cup ¼ natural yogurt
1 Tbsp 1 butter chicken curry paste, plus extra ¼ cup
1 Tbsp 1 extra virgin olive oil
1 1 red onion, finely diced
2 tsp 2 finely grated fresh ginger
1 clove 1 garlic, finely grated
50 g 50 butter, chopped
400 g 400 diced tomatoes
¼ cup ¼ thickened cream
Coriander leaves, to garnish
Steamed saffron rice, to serve
Method
- Place chicken, yoghurt and curry paste in a large bowl, then stir to coat chicken.
- Heat oil in a large deep-sided non-stick frying pan over high heat. Add chicken pieces, spreading them to create a single layer. Cook for 5 minutes, turning once. Add onion and cook for a further 5 minutes, stirring occasionally, until chicken is lightly charred and just cooked.
- Stir in ginger, garlic, butter and extra paste and cook stirring until butter has melted. Stir in tomatoes and reduce heat to medium-high. Cook for 5 minutes, then stir in cream and simmer for a further 2 minutes or until sauce is hot.
- Spoon chicken tikka masala into a serving bowl. Garnish with coriander and serve with steamed rice.
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