serves
4
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp vegetable oil
- 20 g butter
- 2 onions, chopped
- masala paste (recipe below)
- 1 red capsicum, deseeded and cut into chunks
- 500 g chicken thigh fillets, cut into 3 cm pieces
- 4 tomatoes, roughly chopped
- 3 tbsp tomato purée
- 150 ml chicken stock
- 2 tbsp mango chutney
- 80 ml double cream
- 100 ml natural yoghurt
- small handful coriander leaves
- steamed rice to serve
Masala paste
- 5 garlic cloves
- 1 large knob of fresh root ginger, roughly chopped
- 1 red chilli, deseeded and roughly chopped
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- seeds from 4 cardamom pods
- 2 tbsp vegetable oil
Instructions
To make the masala paste, put all of the ingredients in a food processor and blitz together to form a thick paste.
To make the tikka masala, heat the vegetable oil and butter in pot. When the butter begins to bubble, add onions and a pinch of salt. Cook on low heat for 15-20 minutes, or until softened.
Now, add the masala paste and capsicum. Turn the heat up to medium and sauté for 5 minutes. Add the chicken and stir until it is well coated in the paste. Cook for 2 minutes, then tip in the tomatoes, purée and 150 ml of chicken stock. Cover with a lid and gently simmer for 20 minutes, stirring occasionally.
Now stir through the mango chutney, cream and yoghurt. Simmer for a further 3 minutes, then transfer the chicken tikka masala to a serving dish. Garnish with coriander and serve with steamed rice.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
