Recipe for Creamy Chicken Tikka Masala – serve with Poppadum

20ml (4 tsps) garam masala
5ml (1 tsp) salt
5ml (1 tsp) turmeric
125ml (½ cup) cake flour
4 chicken breast fillets
65ml (¼ cup) oil
4 cloves garlic, crushed
1 large onion, diced
45ml (3 tbsps) curry leaves
20ml (4 tsps) minced fresh ginger
1 can (410g) All Gold Diced Tomatoes (Indian Style)
90ml (1/3 cup) fresh cream
125ml (½ cup) chopped fresh coriander for garnish

How to
In a small bowl, mix together garam masala, salt, turmeric and flour. Brush chicken with ½ of the spice mixture. Reserve remaining spice mix.

Heat half the oil in a large frying pan, fry chicken breast fillets until browned, 1 to 2 minutes per side. Transfer to a plate. Heat remaining oil in another frying pan, sauté garlic, onion, curry leaves and ginger until soft.

Add the reserved spice mix; cook, stirring, until fragrant for about 1 minute. Add All Gold Diced Tomatoes, bring to a simmer, cook stirring often, until thickened about 5 minutes.

Stir in cream, add chicken and any accumulated juices to the pan, simmer gently until the chicken is cooked through about 10 minutes.

Serving Suggestion:
Serve with Naan bread and plain yoghurt. Garnish with curry leaves and Poppadum if desired.

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