Chicken Tikka Masala

Food Main Courses
4 Servings
500g boneless chicken, cut into small cubes
1 medium onion
10g fresh ginger
1 garlic clove
1 medium tomato
½ small green pepper
4 tbsp veg/olive oil
1/2 tsp turmeric
6 tsp Tikka Masala Paste
1 heaped tsp white sugar
1 tbsp natural yoghurt
125ml fresh single cream
3 -4 knobs butter (optional)
Fresh coriander (optional)
  1. For the puree
  2. Cut the onion and tomato into 1/4's and chop the green pepper, ginger, garlic clove, and a little coriander

  3. Put the above in a small saucepan together with 3 tbsp oil, turmeric, a pinch of salt and a cup of warm water and cover with lid

  4. Gently boil the vegetables until soft (approximately 15-20 minutes), stirring occasionally

  5. When cooked place in a blender to make into puree
  6. For the curry
  7. Heat the remaining oil,over a moderate heat, in a medium-sized sauce pan

  8. Add a Tikka Masala paste and cook for a few seconds, stirring continuously

  9. Add the ready-blended puree and gently bring to the boil, stirring regularly

  10. Add the chicken with a little warm water, approx 100/125 ml, and on full heat bring to boil and cook for 2 minutes

  11. Add the yoghurt, sugar and cream and bring to boil

  12. Turn the heat down to a moderate / low heat, leave to gently simmer whilst covered for 20-30 minutes or until the chicken is cooked and the required texture is reached

  13. Add more water if you prefer more sauce, or cook on higher heat for slightly longer with the lid semi-opened for thicker sauce

  14. Once cooked, add the butter, stir and leave the curry to settle for 10-15 minutes. Remove any excess oil before serving, garnished with a little fresh coriander