Indian
Chicken Tikka Masala
A rich creamy curry with tomatoes and spices.
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Ingredients
Instructions
Step 1
Heat 2 tbsp oil in a deep frying pan. Gently fry 1 large diced onion until soft.
Step 2
Stir in 80g Tikka Masala paste and 600g of diced chicken. Fry for 3-4 minutes whilst stirring until the chicken is sealed.
Step 3
Add 400g of chopped tinned tomatoes and bring to the boil then gently simmer for 15 minutes or until the chicken is cooked through.
Step 4
Add 2 tbsp of double cream and simmer for a further 2 minutes.
Serve with Sharwood’s flame baked naans and mango chutney. Vary the amount of paste more or less to create a milder/spicier version. This recipe works well with beef or prawns
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