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    Dinner · Indian

    Chicken tikka masala

    Yoghurt-marinated chicken charred in the pan, then folded into a smooth, spiced tomato and cream sauce. Takes an evening but the method is straightforward throughout.

    Prep
    20 minutes
    Cook
    45 minutes
    Makes
    4 portions
    Difficulty
    Medium
    Chicken tikka masala

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    791kcal
    Protein
    33g
    Carbs
    59g
    Fat
    46g

    Where the calories come from

    • Protein 17%
    • Carbs 30%
    • Fat 53%
    Fibre
    4 g
    Sugar
    5.5 g
    Salt
    0.53 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.74a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 480g chicken thigh, cut into 3cm cubes
    • 85g Greek yoghurt, for the marinade
    • ¾ tsp ground cumin, for the marinade
    • ¾ tsp ground coriander, for the marinade
    • ¾ tsp paprika, for the marinade
    • 9 cloves of garlic, minced
    • 10g fresh ginger, grated
    • 1 ¼ tbsp garam masala
    • 1 ½ tsp ground coriander, for the sauce
    • ¾ tsp ground cumin, for the sauce
    • 2 ½ tsp paprika, for the sauce
    • 1 ½ tsp lemon juice
    • 1 ½ tsp turmeric
    • 25ml vegetable oil, for shallow frying
    • 40ml vegetable oil, for the sauce
    • 55g butter
    • ⅔ onion, finely chopped
    • 280ml tomato passata
    • 300ml water
    • 70ml double cream
    • ⅔ tsp sugar
    • 260g basmati rice, to serve

    Method

    1. Start the marinade in a large bowl: Greek yoghurt, lemon juice, half the ginger and half the garlic, plus a third of the garam masala, ground coriander and cumin. Turn the chicken through it until every piece is coated. Let it marinate in the fridge overnight or for 3 hours.

    2. Get a large frying pan very hot on the hob with a third of the vegetable oil. Spread out half the chicken, give it 2 minutes, then turn it so the other side chars too, leaving the inside underdone. Lift it onto a plate, then do the second batch the same way and add it to the plate.

    3. Wipe out the pan and put it back on a medium-high heat with the butter and the rest of the oil. Once the butter has melted, fry the onion with the remaining ginger and a pinch of salt for 5-7 minutes, until the onion smells sweet.

    4. Drop the heat to medium. Stir the paprika and the last of the garlic into the onion and give it 2 minutes. The turmeric and remaining spices go in next, for another 2 minutes.

    5. Add the passata and water and bring to a simmer. Cover and leave it on a low heat for 15 minutes, giving it a stir from time to time.

    6. Tip the sauce into a jug and blitz it with a stick blender until completely smooth. Pour it back into the pan and stir in the double cream and sugar.

    7. Put the chicken back into the sauce and let it simmer for a few minutes, until cooked through. Meanwhile, boil the basmati rice in salted water until tender, then drain it. Spoon the curry over the rice to serve.

    Adapted from RecipeTin Eats

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