Chicken Tikka Masala
Recipe by Chef Neven Maguire.
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
50
mins
Total Time:
65
mins
Ingredients
-
1
tbsp
Donegal Rapeseed Oil
-
knob of butter
-
2
onions
(thinly sliced)
-
2
garlic cloves
(crushed)
-
1
red chilli
(seeded and finely chopped)
-
5cm
piece of fresh root ginger
(peeled and grated)
-
100
g
tikka masala curry paste
-
200
g
canned chopped tomatoes
-
250
ml
coconut cream
-
150
ml
chicken stock or water
-
12 chicken thighs/4 chicken breasts
(cut into strips)
-
sea salt and freshly ground black pepper
-
200
g
natural yogurt
(plus extra to serve)
-
fresh coriander leaves
(to garnish)
For the saffron rice:
-
1
tsp
saffron threads
-
knob of butter
-
350
g
basmati rice
-
6
green cardamom pods
(cracked)
Instructions
-
Heat the oil and butter in a large heavy-based pan with a lid. Add the onions, garlic, chilli and ginger and cook for 10 minutes over a medium heat, until soft and lightly golden. Stir in the tikka masala paste and cook for 1 minute. Season to taste.
-
Add the tomatoes, coconut cream and chicken stock or water. Bring to the boil, then lower the heat and simmer for 15-20 minutes, until reduced by half and thickened.
-
Tip in the chicken strips and yoghurt and stir well to combine.
-
Bring back to a gentle simmer, then cover with a lid and cook for another 15-20 minutes, until the sauce is nicely reduced and the chicken is tender.
-
To prepare the saffron rice, place the saffron threads into a small bowl and pour over a little boiling water and leave to infuse. Melt the butter in a large heavy-based pan with a lid. When it's just starting to foam, tip in the rice and cardamom.
-
Stir the rice for 2 minutes over a medium heat and season with a little salt. Pour over enough boiling water to cover the rice by 2.5cm (1in), bring to a simmer and put on the lid.
-
Allow to cook for 5 minutes, then pour in the saffron, including the water that it's been soaking in.
Cover the pot again and continue to cook for a further 5 minutes, or until the rice is just cooked but retains some bite.
-
To serve:
Spoon the chicken tikka masala into warmed serving bowls and put the saffron rice into separate bowls. Add dollops of yoghurt to each bowl of chicken tikka masala and a good scattering of coriander leaves to garnish.