Belfast Telegraph

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Recipe: Tikka masala tuesday

Its National Curry week – and we have teamed up with Patak’s to bring you seven days of great ‘Ruby Murray’ recipes

What you'll need

Creamy, this recipe involves marinating the chicken first, then cooking it in the sauce.

2 tbsp vegetable oil

1 tbsp butter

400g onions, chopped

600g chopped tomatoes

1kg chicken breast, skin removed and cut into 2.5-4cm cubes

4 tbsp Patak’s Tikka Masala Paste

2 tbsp thick plain yoghurt

Salt, to taste

150ml cream

Large pinch dried fenugreek leaves|(optional)

3 tbsp fresh coriander, chopped

Juice of ½ lemon

Pinch of sugar



In a bowl mix together 2 tbsp Patak's Tikka Masala Paste and the yogurt. Add the chicken, cover and leave to marinate in the fridge for at least 2 hours, or overnight if you have time.

Heat the oil in a large heavy-based pan over a low heat. Add the chopped onions and sauté for about 10 minutes until light golden brown.

Add the remaining 2 tbsp Patak's Tikka Masala Paste and cook for 2 minutes. Sprinkle in some water if the sauce begins to stick.

Add the chopped tomatoes and butter. Cover and leave to cook over a low heat for about 25-30 minutes, stirring at regular intervals until the butter separates from the gravy.

Remove the chicken from the marinade and add to the sauce. Continue to cook for about 10-15 minutes or until the chicken is cooked through. Add salt and sugar to taste and stir in the cream.

Finally, add the dried fenugreek leaves and squeeze in the lemon juice. Sprinkle with the chopped coriander and serve hot with Patak's Naan Bread.

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