Angela'S Chicken Tikka Masala Recipe

Name: Angela'S Chicken Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Paste; 1 small onion, minced; 4 garlic cloves, minced; 4 tablespoons curry powder; 1 teaspoon olive oil; 2 tablespoons white wine vinegar; 2 teaspoons ginger, minced; 25 peppercorns; 2 teaspoons salt; 2 teaspoons sugar; 1 1/2 teaspoons coriander seeds; 1/4 teaspoon lime zest; Ingredients for the rest of the dish; 3 chicken breasts; 5 tablespoons plain yogurt; 1 1/2 teaspoons minced ginger; 2 garlic cloves, minced; 1 1/2 tablespoons olive oil; 1/2 large onion, chopped; 2 tomatoes (nice sized, seeded and chopped, save as much of the juice as possible! amount of tomato plus juice s); 75 ml heavy cream; 4 tablespoons curry paste (see recipe above); 1/3 teaspoon salt; 1/3 teaspoon black pepper; 2 cups uncooked basmati rice

Servings: persons

Curry Paste
1 small onion, minced
4 garlic cloves, minced
4 tablespoons curry powder
1 teaspoon olive oil
2 tablespoons white wine vinegar
2 teaspoons ginger, minced
25 peppercorns
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons coriander seeds
1/4 teaspoon lime zest
Ingredients for the rest of the dish
3 chicken breasts
5 tablespoons plain yogurt
1 1/2 teaspoons minced ginger
2 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 large onion, chopped
2 tomatoes (nice sized, seeded and chopped, save as much of the juice as possible! amount of tomato plus juice s)
75 ml heavy cream
4 tablespoons curry paste (see recipe above)
1/3 teaspoon salt
1/3 teaspoon black pepper
2 cups uncooked basmati rice

1
Prepare all ingredients for curry paste.
2
Heat fry pan and add all ingredients and heat for 4-5 minutes.
3
scrape ingredients into blender and blend until a smooth paste.
4
Scrape out of blender and put into a small (preferably glass) bowl (glass to prevent staining!).
5
Clean out your blender.
6
Curry powder will stain.
7
Assemble your blender again, as you will be using it again in a few minutes!
8
Clean chicken and cut into small pieces, approximately 1 inch pieces.
9
In your blender add garlic, ginger, tomato and yogurt and blend until all is nice and smooth.
10
Keep lid on blender and set aside for later.
11
Measure oil into a nice sized pan (one which has a lid) and heat on medium heat.
12
Add onion and fry for 2-3 minutes (will begin to turn clear).
13
Add the yogurt-tomato mixture from your blender and stir constantly for one minute.
14
Add the curry paste and stir constantly for another minute or so.
15
Then add cubed chicken to the pan and completely mix.
16
Add heavy cream at this time and stir constantly until mixture starts to bubble.
17
Add salt and pepper (more or less; whatever you desire), and cover.
18
reduce heat to low-med heat and simmer for 20 minutes.
19
It would be a good idea to start cooking your rice (according to package directions, so it is done at the same time as your chicken tikka!) After 20 mins, check to see if chicken is completely cooked!
20
Serve over rice!
21
Be sure to use the gravy as well!
22
(warning. if you use too much gravy, you can really kill the flavor of this dish. use just enough to coat the rice).
23
ENJOY!

1045

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Curry Paste, 1 small onion, minced, 4 garlic cloves, minced, 4 tablespoons curry powder, and more.

Yes, Angela'S Chicken Tikka Masala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Angela'S Chicken Tikka Masala

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