Finally, add in the tomato ketchup and ground almonds, stir to mix throughġ0. And then add in the coconut milk, stir to combine (the sauce should be simmering at this point)ĩ. Next, add in the pepper pieces and dried spices (turmeric, cumin and paprika) – stir to coat and cook for 1 minĨ. Cook the onion for 3 minutes, stirring often – then add in the garlic paste and tomato puree – stir, and cook for 1-2 minutes (be careful, garlic paste often splutters)Ħ. Meanwhile, chop the onion and pepper into rough pieces – then, heat a non-stick pan and add the oil and onionĥ. Cook until white throughout and edges are slightly browned (to your preference)Ĥ. Mix the spices into the chicken – then transfer your chicken onto a baking tray/grilling tray (or to the Actifry if using)ģ. Begin by cutting the chicken breast into equal-sized pieces, and add the tandoori spices and lemon juiceĢ.
Scroll down to the bottom for recipe card and ingredient listġ.
CHICKEN TIKKA MASALARECIPE HOW TO
This is totally optional and something which I tend to skip… but if it was a special occasion or we want the ‘takeaway’ feel I’ll add it in.įollow my recipes for naan bread and onion bhajis for a full night-in treat! How to make restaurant-style chicken tikka masala at home If you want your tikka masala sauce to be red, just add a drop of food colouring. It’s top of the list for many when they think of take-away and is so much lighter to make at home – and you can make this recipe for vegetarians too – just roast some veg separately (I tend to do cauliflower and sweet potatoes) then toss in the sauce. This chicken tikka masala is a go-to for me when hosting friends for an Indian ‘take-away’ night. The recipe serves 4 people and comes in at under 500 calories per portion! Chose how you’d prefer to cook your chicken – grilled or baked, this is a separate step from making the sauce. The sweetness in this dish comes from ground almonds, coconut milk and tinned tomato soup – not a traditional Indian recipe of course, but a classic British curry for sure! I’ve adapted this recipe to be able to be cooked in about 30 minutes, without the need for a base sauce. It’s perfect for the whole family to enjoy – as it’s mild and sweet and once you know how to cook this – you’ll not want take-away again! This chicken tikka masala recipe is a ‘restaurant’ style which is marinated tandoori chicken, in a smooth, creamy and sweet tomato-based sauce.
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