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recipe image MIGUEL BARCLAY ELMLEA CHICKEN TIKKA MASALA

Chicken Tikka Masala

  • Servings
    4 portions

Ingredients

  • 1 chicken thigh deboned and deskinned
  • 3 tsp tandoori curry powder
  • 1 medium white onion
  • 1 garlic clove
  • handful fresh coriander
  • 1 pot Elmlea double cream
  • 1 tsp sliced almonds
  • 200 grams tomato passata
  • pinch turmeric
  • sunflower oil
  • 1/2 mug basmati rice

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Rub the chicken thigh (deboned & de skinned) with 1tsp of tandoori curry powder (red in colour), sunflower oil, salt & pepper and leave to marinade for between 30 minutes & 3 hours.
      2. Pan fry the chicken over a medium heat for about 5 minutes on each side until cooked in the middle and slightly charred. Remove from pan and rest for a few minutes then chop into 1 inch cubes.
      3. Make the sauce by pan frying and seasoning very thinly sliced white onion in a splash of sunflower oil. Handy tip: use a mandolin on the thinnest setting for a fine slice.
      4. After a couple of minutes sweating in the pan, add thinly sliced garlic and continue to fry for a minute or two until it starts to brown.
      5. Add the curry powder and fry for 30 seconds before adding 200g tomato passata and a splash of water. Leave to simmer for 5 minutes and stir in a splash of Elmlea Double.
      6. To combine all ingredients, add the chicken and transfer to a bowl, before finishing with a splash more Elmlea Double and a sprinkle of sliced almonds.
      7. While the curry sauce is cooking, prepare the basmati rice by adding 1/2 mug of rice to 1 mug of water, a pinch of salt and a pinch of turmeric to a saucepan and boiling with the lidon for about 10 minutes until all the water has been absorbed. Fluff with a fork and stir in chopped coriander.

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