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Legend has it that the Tikka Masala was created because a customer in a Glasgow curry house complained that the Chicken Tikka kebab they had ordered was too dry. The restauranteur added a tin of tomato soup and cream to the tikka to counter the dryness, and so the Tikka Masala was born. 

The Tikka Masala is a creamy curry with a tomato and onion gravy. In a traditional Tikka Masala, a chicken tikka would be used, but our version cuts down the cooking time and you don't miss out on any flavour. 





3 or 4 chicken breasts cut into chunks

2 onions, finely diced

5 garlic cloves, crushed

6cm ginger, peeled and finely chopped or grated

1 or 2 red or green chillis, deseeded and finely chopped

3 large tomatoes, cut into small chunks

2 tbsp tomato purée

1 x 400 g can of coconut milk

1 tbsp Tikka Masala spice blend

2 tbsp yoghurt (to serve)



Add oil to a large saucepan and fry the onions over a medium heat for 15 minutes, until soft and brown.


At the same time, in a medium frying pan, brown the chicken in a splash of oil over a medium heat, turning regularly. Drain onto a plate lined with kitchen towel.


Add the spice blend to the onions and cook for 1 minute. Add the garlic, ginger and chilli to the pan and cook for 5 minutes until fragrant. Add the tomatoes, tomato purée and coconut milk to the pan followed by the chicken.


Cook on a high heat for 5 minutes, then reduce the heat to low, and simmer for 20 minutes until the sauce has reduced and thickened, and the chicken is cooked through. If the sauce is too wet, cook for a further 5 to 10 minutes.


Swirl with yoghurt to serve.

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