All Recipes

Chicken tikka masala

Prep

30-60 mins

Total

1 HR 15 MIN

Servings

4 Servings

Ingredients

3 tbsp

Gregg's ground cumin

3 tbsp

Gregg's ground turmeric

6 tbsp

Gregg's ground garam masala

2 tbsp

Gregg's ground coriander

400 g

Boneless and skinless chicken thigh fillets cut into 3-4 cm pieces

1 tbsp

Oil

1 

Onion, chopped

2 cloves

Garlic, crushed

1 

Red chilli, finely diced (optional)*

1 tbsp

Indian spice mix

1 tsp

Gregg's whole cumin seeds

400 g

Can Wattie's crushed and sieved tomatoes

1/2 tsp

Salt

1 tsp

Sugar

1/4 

- ½,cup full fat unsweetened natural yoghurt

- 

Fresh coriander leaves to garnish

Instructions

Step 1

To make the Indian Spice Mix, mix all the spices together. Store leftovers in an airtight container.

Step 2

To make the Chicken Tikka Masala, toss the chicken pieces in 1 tbsp of the Indian Spice Mix. Refrigerate chicken for 15 minutes to marinate.

Step 3

Heat the oil in a lidded deep frying pan. Add the chicken and brown over a medium heat. Remove chicken from the pan and set aside.

Step 4

Reduce the heat. Add onion and soften over a medium low heat. Add garlic and fresh chilli and stir-fry a further 30 seconds. Add 1ctbsp of the Indian Spice Mix with Gregg's Whole Cumin Seeds. Stir-fry until spices are fragrant.

Step 5

Pour over Wattie's Crushed and Sieved Tomatoes. Return chicken to the pan. Add salt and sugar. Bring to the boil. Reduce heat. Cover and simmer for 30 minutes. Remove the lid and continue cooking for a further 10-15 minutes, until chicken is cooked and sauce reduced a little. Remove from the heat and stand for 5 minutes. Stir through yoghurt.

Step 6

Serve with Basmati Rice and garnish with freshly chopped coriander.

You May Also Like