Mild Chicken Tikka Masala
Ingredients
- 600 g chicken breast
- 3 tbsp tikka masala paste
- 400 g tinned chopped tomatoes
- 150 ml double cream
- 1 onion
- 2 garlic clove
- 2 tbsp sunflower oil
- 100 ml natural yoghurt
Nutrition (per serving)
- Calories
- 481 kcal
- Protein
- 38.7 g
- Carbohydrate
- 11.3 g
- of which sugars
- 9.3 g
- Fat
- 30.8 g
- of which saturates
- 13.6 g
- Fibre
- 2 g
- Salt
- 0.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut chicken into chunks, coat with yoghurt and 1 tbsp tikka paste. Marinate for 10 minutes.
- 2
Heat oil in a large pan, cook the diced onion over a medium heat for 8 minutes until softened. Add garlic and remaining paste, cook for 2 minutes.
- 3
Add the marinated chicken and cook for 5 minutes, stirring occasionally.
- 4
Pour in the chopped tomatoes, bring to a simmer and cook for 15 minutes until the chicken is tender.
- 5
Stir in the double cream and heat gently for 2 minutes. Serve with basmati rice and naan bread.
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