Chicken tikka masala

⏱ 45 min · Serves 4

The nation's favourite curry, made at home: spiced, marinated chicken in a creamy, tomatoey sauce. No tandoor needed — a hot pan does the job.

Per serving: 465 kcal · 45.0g protein · 13.0g carbs · 25.0g fat

Ingredients

• 4 chicken breasts, cubed
• 150g natural yogurt
• 2 tablespoons tikka or curry powder
• 2 tablespoons oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• Thumb of ginger, grated
• 1 teaspoon garam masala
• 400g tin chopped tomatoes
• 100ml double cream or coconut cream
• Salt
• Coriander, to serve

Method

1. Mix the chicken with the yogurt and half the tikka powder and leave to marinate while you prep everything else (15 minutes is fine).
2. Heat half the oil in a large pan and cook the chicken in batches over a high heat until browned and nearly cooked. Set aside.
3. Add the rest of the oil and soften the onion for 6 to 8 minutes. Stir in the garlic, ginger, remaining tikka powder and garam masala and cook for a minute.
4. Pour in the tomatoes and simmer for 10 minutes until thickened.
5. Return the chicken to the pan and cook for 8 to 10 minutes until cooked through.
6. Stir in the cream, season, and simmer for a couple of minutes. Scatter with coriander and serve with rice.