Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.
1 out of 3Difficulty
2 out of 3 spice levelsMedium
35 minsPreparation
This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Ingredients
Serves 4people
- 2 tbsp. yoghurt (optional)
- 2 tbps. oil
- 1 medium onion
- 4 tbps. Patak’s Tikka Masala Spice Paste (or 2 Patak's Tikka Masala Paste Pots)
- 200ml water
- 1 tsp garlic & ginger, chopped (optional)
- 400g chicken breast, diced
- 200g canned chopped tomatoes
- 100ml double cream
- 1/2 tsp sugar (optional)
Method
- As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
- Heat oil in a medium saucepan. Add the onion, and cook until soft.
- Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
- Add the chicken, cook until sealed.
- Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
- Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
- Serve with plain naans or pappadums, and garnish with fresh chopped coriander
Serves 4people
- 2 tbsp. yoghurt (optional)
- 2 tbps. oil
- 1 medium onion
- 4 tbps. Patak’s Tikka Masala Spice Paste (or 2 Patak's Tikka Masala Paste Pots)
- 200ml water
- 1 tsp garlic & ginger, chopped (optional)
- 400g chicken breast, diced
- 200g canned chopped tomatoes
- 100ml double cream
- 1/2 tsp sugar (optional)
- As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
- Heat oil in a medium saucepan. Add the onion, and cook until soft.
- Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
- Add the chicken, cook until sealed.
- Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
- Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
- Serve with plain naans or pappadums, and garnish with fresh chopped coriander
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