Submitted by Adell cookson
Home made Chicken Tikka Masala
Serving: 8
Ingredients
- 4 tbsp vegetable oil
- 25g butter
- 4 onions, roughly chopped
- 6 tbsp chicken tikka masala paste (i used shop-bought)
- 2 red peppers, deseeded and cut into chunks
- 8 boneless, skinless chicken breasts, cut into 2½ cm cubes
- 2 x 400g cans chopped tomatoes
- 4 tbsp tomato purée
- 2-3 tbsp mango chutney
- 150ml double cream
- 150ml natural yogurt
Instructions
- Place the diced chicken in a pan with the oil and butter and sealed it so it was a little brown |
- Add the paste and cook for a further 5 mins till all chicken is coated then pour into sc
- Add all other ingredients except yoghurt and cream as they can separate (you add those at the last half hour of cooking),
- Cook on low for about 4 1/2 hours then add last 2 ingredients and cook for another hour
- Serve with a rice of your choice and nan bread xx enjoy
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This is a great tikka masala recipe and make it every couple of weeks. Tho I have made some modifications. I don’t brown the chicken, only use about 3 breasts and bulk the rest with potatoes, sweet potatoes and carrots, only 1 onion and use about 5 tablespoons of mango chutney. It’s the closest recipe to the takeaway taste. It makes plenty, enough to freeze a few extra meals.
Made this a few times now, but omit the red capsicum & onion as hubby can’t tolerate them…. but it still nakes a super delush tikka, which freezes well. Made is with Chicken Thingh & Chicken Breadt, both work equally well.