Chicken Tikka Massala

I love Indian food and this Chicken Tikka Massala is so delicious and creamy, the yoghurt just adds that lovely clean zing to this dish!

Chicken Tikka Massala | Stay at Home Mum

serves
4
time needed
prep30 minutes
ingredients
11
difficulty
Easy
rating (click to rate)
3.8 based on 44 ratings, click to rate

Ingredients

  • 1 tbsp Rice Bran Oil
  • 1 small Brown Onion finely chopped
  • 500 grams Chicken Thigh Fillets trimmed, cut into 2 cm pieces
  • 2 tbsp Tikka Masala Paste
  • 400 grams Can Diced Tomatoes
  • 3/4 cups Cream
  • 75 grams Spinach
  • 2 cups Rice
  • 1/4 cup Coriander Leaves chopped
  • 1/4 tbsp Turmeric
  • 50 grams Yoghurt


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Method

  1. Heat oil in a large, deep frying pan over medium heat.
  2. Place the onion in the frypan and fry stirring for 3 to 4 minutes or until softened.
  3. Add the chicken and cook for 5 minutes or until browned then add Tikka paste cooking for 1 more minute or until fragrant.
  4. Add tomato and cream to the chicken and bring to the boil.
  5. Reduce heat to low and simmer for 10 minutes or until chicken is cooked through.
  6. Add spinach and let it heat through until spinach has wilted.
  7. Place rice into bowls and top with chicken mixture and coriander.
  8. Serve  with yoghurt.

Notes

Recipe Hint and Tips

  • Chicken tikka masdala is suitable to freeze (omit spinach) up to two months.
  • To reheat, place in a large saucepan over medium heat or until heated through. Add spinach. Cook, covered, for 2 to 3 minutes or until spinach in wilted.

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