This is such an easy Chicken Tikka Masala recipe and it's just like the ones you get from an Indian restaurant or takeaway!
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Plus marinating time + 1hour
Total Time 40minutes
Author Skint Chef
1teaspoonmild chilli powder
handful of fresh coriander
Mix all the seasoning together and then add the chicken, put cling film over the top, leave in the fridge for 24 hours if possible, however 1 hour is fine.
Heat the oil in a large pan and then brown the chicken. Remove and set aside.
Add butter to the pan and cook the onions and the garlic for around 5 minutes, add all the other spices and the tomato puree (the sauce should now be a nice deep red colour). You may need to add the water here depending on how dry the sauce is. Add the brown sugar, most of the cream (you need to keep a bit back for decoration at the end) add the chicken, and simmer gently for 15 - 20 minutes until chicken is thoroughly cooked through.
Serve with a drizzle of cream and fresh coriander on top for decoration.
Enjoy your Chicken Tikka Masala with your favourite rice, naans and poppadums.If you want to make the curry cheaper, exchange the chicken breast for chicken thighs - they cook just as well.Nutrition data provided is provided as an estimate only. It is the reader's responsibility to calculate the nutritional information with the actual ingredients you use in your recipe if you need to follow a particular diet or for medical purposes.