The home of Tasty Food Recipes invites you to try Chicken tikka masala recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken tikka masala.
Make it easy on yourself and keep this chicken tikka masala meal in the freezer for impatient tummies.
Cooking Time
30 minutes
Ingredients (serves 4)
1 tablespoon Alfa One rice bran oil
1 small brown onion, finely chopped
500g chicken thigh fillets, trimmed, cut into 2cm pieces
2 tablespoons tikka masala paste (see note)
400g can diced tomatoes
3/4 cup pure cream
75g baby spinach
1/4 cup chopped fresh coriander leaves
Steamed rice and plain yoghurt, to serve
Method
Heat oil in a large, deep frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add chicken. Cook, stirring, for 5 minutes or until browned. Add tikka paste. Cook, stirring, for 1 minute or until fragrant.
Add tomato and cream. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through.
Add spinach. Cook, stirring, for 2 minutes or until spinach has wilted. Divide rice between bowls. Top with chicken mixture and coriander. Serve with yoghurt.
Notes
To freeze: Spoon (omit spinach) into an airtight container. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To reheat: Place in a large saucepan over medium heat. Cook, stirring, for 20 minutes or until heated through. Add spinach. Cook, covered, for 2 to 3 minutes or until spinach has wilted. Tikka masala is a medium Indian curry paste. For a milder curry, use korma paste.
Source
Super Food Ideas - June 2011, Page 59
Recipe by Cathie Lonnie
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| Photo:Chicken tikka masala recipe |
The home of Tasty Food Recipes invites you to try Chicken tikka masala recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken tikka masala.
Make it easy on yourself and keep this chicken tikka masala meal in the freezer for impatient tummies.
Cooking Time
30 minutes
Ingredients (serves 4)
1 tablespoon Alfa One rice bran oil
1 small brown onion, finely chopped
500g chicken thigh fillets, trimmed, cut into 2cm pieces
2 tablespoons tikka masala paste (see note)
400g can diced tomatoes
3/4 cup pure cream
75g baby spinach
1/4 cup chopped fresh coriander leaves
Steamed rice and plain yoghurt, to serve
Method
Heat oil in a large, deep frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add chicken. Cook, stirring, for 5 minutes or until browned. Add tikka paste. Cook, stirring, for 1 minute or until fragrant.
Add tomato and cream. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through.
Add spinach. Cook, stirring, for 2 minutes or until spinach has wilted. Divide rice between bowls. Top with chicken mixture and coriander. Serve with yoghurt.
Notes
To freeze: Spoon (omit spinach) into an airtight container. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To reheat: Place in a large saucepan over medium heat. Cook, stirring, for 20 minutes or until heated through. Add spinach. Cook, covered, for 2 to 3 minutes or until spinach has wilted. Tikka masala is a medium Indian curry paste. For a milder curry, use korma paste.
Source
Super Food Ideas - June 2011, Page 59
Recipe by Cathie Lonnie
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