Chicken tikka masala
Yoghurt-marinated, browned chicken in a creamy, spiced tomato sauce with rice.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Chicken breast600 g
- Greek yoghurt150 g
- Curry powder3 tsp
- Garlic3 cloves
- Lemon½
- Sunflower oil1 tbsp
- Onion2
- Tinned chopped tomatoes (400 g)1
- Single cream100 ml
- Rice300 g
- Flat-leaf parsley½ bunch
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cut the chicken into bite-sized pieces and mix with half the yoghurt, 1 tsp curry powder, a crushed garlic clove, the lemon juice and some salt. Leave for at least 15 minutes, or overnight in the fridge.
Cook the rice following the packet.
Brown the chicken in half a tablespoon of oil in a large frying pan over a high heat, in two batches, for 4–5 minutes until coloured at the edges, then lift it out.
In the same pan, cook the chopped onions in the remaining oil for 8 minutes until soft and golden. Add the rest of the garlic and curry powder for 30 seconds, then the tomatoes, and simmer for 10 minutes until thickened.
Turn the heat down, stir in the cream and the rest of the yoghurt, return the chicken and simmer gently for 3–4 minutes until cooked through. Season and serve with rice and a scattering of parsley.