UK
Chicken Tikka Masala
Britain's favourite curry with tender spiced chicken in a creamy tomato sauce.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 600g chicken breast, chopped
- 150g yoghurt
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- ½ tsp chilli powder
- Salt
- 2 tbsp oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp tomato purée
- 400g chopped tomatoes
- 200ml cream
- 1 tsp paprika
- Fresh coriander
Cooking Steps
Mix chicken with yoghurt, spices, lemon, garlic, ginger. Refrigerate 1 hour or overnight
Grill, bake, or pan-fry chicken until lightly charred. Set aside
Heat oil. Cook onion 10 minutes. Add garlic, ginger, paprika, garam masala
Stir in tomato purée and chopped tomatoes. Simmer 10 minutes
Add cream. Simmer until thick and silky
Add chicken and simmer 5-10 minutes. Garnish with coriander
Optional Enhancements
- Use paneer or chickpeas instead of chicken
- Add spinach or peas
- Add fenugreek leaves for depth
- Swap yoghurt for kefir or buttermilk
Plant & Growing Tips
- Tomatoes: Sow indoors Feb-April. Plant out after frost. Feed regularly
- Onions & Garlic: Onions in early spring, garlic in autumn
- Coriander: Sow regularly. Prefers cool weather and partial shade
- Chillies & Ginger: Start indoors, keep warm
Natural Pest Control
- Marigolds deter whitefly around tomatoes
- Garlic spray reduces aphids on coriander
- Mulch onions to suppress weeds
Harvest
- Tomatoes: Pick fully coloured fruits
- Onions: Harvest when tops yellow
- Coriander: Cut outer stems first
Storing & Freezing
Refrigerate 3 days. Freeze up to 3 months (without cream for best texture).
