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Occasions | Meat

Chicken tikka masala

An all time favourite that will look after your cells, healing, heart and immune system

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Chicken tikka masala recipe
Serves:
10
Preparation:
15 Mins
Cooking:
50 Mins
High FODMAP:
Yes
Allergens:
Mustard, Peanuts, Nuts, Milk, Lactose
Check Your Own Recipe

What are the health benefits of Chicken tikka masala?

An all time favourite that will look after your cells, healing, heart and immune system

 

Ingredients

Method

Ingredients

25g butter nutritional information
25g butter
2g cardamom nutritional information
2g cardamom
1.2kg/8 chicken breasts, cut into 2½ cm cubes nutritional information
1.2kg/8 chicken breasts, cut into 2½ cm cubes
30g/2-3 tbsp mango chutney nutritional information
30g/2-3 tbsp mango chutney
20g coriander leaves nutritional information
20g coriander leaves
6 tbsp/100g curry paste nutritional information
6 tbsp/100g curry paste
150ml double cream nutritional information
150ml double cream
6g/1tsp garam masala nutritional information
6g/1tsp garam masala
20g/1 large knob of root ginger nutritional information
20g/1 large knob of root ginger
400g/4 onions, roughly chopped into chunks nutritional information
400g/4 onions, roughly chopped into chunks
6g/1 tsp paprika nutritional information
6g/1 tsp paprika
60ml/4 tbsp rapeseed oil nutritional information
60ml/4 tbsp rapeseed oil
10g/1 red chilli nutritional information
10g/1 red chilli
120g red pepper nutritional information
120g red pepper
Salt and pepper to taste nutritional information
Salt and pepper to taste
2 x 400g cans tomatoes nutritional information
2 x 400g cans tomatoes
60g/4 tbsp tomato purée nutritional information
60g/4 tbsp tomato purée
6g/1tsp turmeric nutritional information
6g/1tsp turmeric
150ml natural yogurt nutritional information
150ml natural yogurt
10g/2 tsp ground cumin nutritional information
10g/2 tsp ground cumin
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) To make the masala paste, roughly chop the ginger, garlic and deseeded chilli. Blitz in a blender with the cumin, coriander, turmeric, paprika, garam masala and the seeds from the cardamon pods. Add a splash of water to bring the paste together.
2) To make the tikka masala, heat the oil and butter in a large saucepan over a low heat, then add the onions, cook for 15-20 mins until soft and golden.
4) Add the masala paste and peppers and fry for 5 minutes more.
5) Add the chicken, tomatoes, tomato purée and 200ml water, season to taste. Stir to mix well.
6) Bring to the boil then lower the heat and simmer for 15 - 20 mins, stirring occasionally, until the chicken is cooked.
7) Add the cream and yogurt, then gently warm through.
8) Serve with coriander leaves sprinkled to top and mango chutney.

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