Desi Chicken Tikka Masala
A takeaway-style desi chicken tikka masala with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 1 chicken breast
- 1 tbspn oil
- 1 tbspn lemon juice
- 300 ml c46 curry base sauce (see note 1)
- 2 tspn g2 tikka spice mix (1)
- 1 tspn g2 tikka spice mix (2)
- 2 tbspn yogurt (1)
- ½ tspn chilli powder
- 1 tbspn tomato purée
- ¼ tspn salt
- 4 tbspn yogurt (2)
- 40 gm creamed coconut block
Method
- 1
Cube the chicken breast.
- 2
In a small bowl, mix the yogurt (1), lemon juice, c41 tikka spice mix (1) and chicken, cover, and marinate for to .
- 3
Grate the creamed coconut.
- 4
Heat the oil in a suitable pan and cook, stirring constantly, the c41 tikka spice mix (2) and chilli powder for ½ min . Do not burn.
- 5
Add the tomato purée and cook, stirring constantly, for , adding a little c46 base sauce if needed to prevent drying out and burning.
- 6
Stir in the chicken with the marinade and cook, stirring regularly, for to seal the chicken.
- 7
Add 80 ml of c46 base sauce, salt and cook, stirring regularly, for , adding more c46 base sauce as needed to maintain a thick sauce.
- 8
Continue to cook, adding c46 base sauce as needed, until the chicken is fully cooked - check by cutting the largest piece of chicken in half and ensuring it is white throughout.
- 9
Reduce the heat and add the yogurt (2) and the coconut, mix well, and leave for .
- 10
Serve with rice and garnish with a little freshly chopped coriander.