This is my twist on chicken Tikka Masala.

Spices

  • 1TBSP Mild Curry Powder
  • 2TBSP Paprika
  • 1TBSP Garam Masala
  • 1TSP Cayenne Pepper

Toasted and ground

  • 1TSP Coriander Seeds
  • 1TSP Whole Cumin Seeds

Meat

  • 4 Breasts of Chicken chopped

Others

  • 1 Tin of Plum tomatoes
  • 1 Tin of Tomato puree
  • 2 Garlic Cloves
  • 1 Red Onion
  • 200G Low Fat Greek Yoghurt
  • Fresh Coriander
  • 250ml of Chicken stock

Marinade

Toast the coriander and cumin and grind in a mortar and pestle or in a food processor

Mix with remaining spices.

Chop garlic and fresh coriander and add to the mix.

Mix in the yoghurt and 1TSP Tomato paste until everything is evenly coloured

Add in all the chopped chicken and leave sit for 1 hour.

Cooking

I normally use a castiron casserole pot for cooking this, you could use a large heavy bottomed pot aswell.

Chop and fry the 1/2 red onion in some olive oil spray (or normal olive oil) for 3 minutes on a low heat to soften it.

Add the marinade and chicken to the pot and stir.

Add the tin of chopped tomatoes and the rest of the tomato paste and stir it in.

Add the chicken stock and stir it in.

Bring to the boil and reduce the heat to a simmer.

Stir every now and again and cook covered for 20 minutes.

For the last 10 minutes take off the lid, this will allow the sauce to thicken.

This works well with fluffy basmati rice and a naan bread.

Rice

Bring some water to a boil in a medium sized pot.

Take about 25-40g of rice per person and put in a sieve and run under cold water until it runs clear.

Put rice into the water and cook for 5 minutes.

The rice should almost be cooked, drain it and fill about 2cm of water into the pot again.

Bring the water to the boil, then place the sieve with the drained rice ontop of the pot, cover with the pot lid.

Allow the rice to cook until it is soft, use a fork to make it fluffy.

The Result

UPDATE!

I’ve changed the cooking part slightly and it gives a much creamier texture.

Cooking

I normally use a castiron casserole pot for cooking this, you could use a large heavy bottomed pot aswell.

Blend the  red onion and some garlic and sweat it in some neutral oil.

Blend the tomatoes, paste and stock and add to the pan.

Add the marinade and chicken to the pan and mix.

Bring to the boil and reduce the heat to a simmer.

Stir every now and again and cook covered for 20-40 minutes.

For the last 10 minutes take off the lid, this will allow the sauce to thicken.

This works well with fluffy basmati rice and a naan bread.