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Chicken Tikka Masala



Chicken Tikka Masala



 (Serves 4)

4 chicken breasts, skinned and boned

2 garlic cloves

2.5cm fresh ginger

400g/14oz can chopped tomatoes

4 tbsp natural yoghurt

1 onion

2 tbsp vegetable oil

2 tbsp masala curry paste

Salt and black pepper

1 tbsp plain flour

50ml/2fl oz water

3 tbsp chopped fresh coriander

Coriander leaves, to garnish


Ingredients Tip

Ready-made jars of masala curry paste are available from most Supermarkets. If you can't find fresh ginger, use 1 teaspoon of ground ginger


Cut the chicken breasts into 2.5cm cubes. Peel and roughly chop the garlicand ginger. Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth. Set aside


Peel and chop the onion. Heat the oil and fry over a medium heat for 3 - 5 minutes, stirring constantly in a heavy-based pan. Add the onion Stir in the masala curry paste and fry for a further 1 minute over a medium heat, stirring once or twice.


Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Mix the flour and water together and stir into the pan oil off the heat. Return to the heat and bring to the boil, stirring constantly. Cover and cook over a gentle heat for 15 minutes. Sprinkle in the chopped coriander and serve immediately garnished with coriander leaves