- Chicken Tikka Masala.jpg (40.55 KiB) Viewed 14 times
Takes: 45 - 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 2 large onions, thinly sliced
- 1kg boneless skinless chicken thighs
- 200g tikka masala curry paste
- 2 x 400g can chopped tomatoes
- 4 tbsp double cream, plus extra to serve (optional)
- Salt and freshly ground black pepper
- Fresh corinader leaves, to garnish (optional)
Method
1. Heat the oil in a large saucepan or deep frying pan over a medium heat. Add the onion and cook, stirring regularly, for 3 - 5 minutes until soft and translucent.
2. Add the chicken thighs to the pan, cook for 5 minutes, turning occasionally, until lightly browned on all sides. Stir in the curry paste and cook for 2 minutes until fragrant.
3 Add the chopped tomatoes and mix well to combine. Bring to a gentle simmer, then reduce the heat to low. Cover and simmer gently for 25 - 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
4. Reduce the heat, stir through the cream, and heat gently for another 5 minutes without boiling. Season to taste with salt and pepper. Divide between 4 serving bowls. Drizzle with a little extra cream and garnish with fresh coriander leaves, if using. Serve with naan bread and rice, if liked.
¡SHARE TOPIC!