Slow-cooked chicken in tikka masala sauce

Slow-cooked chicken in tikka masala sauce recipe

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Don't rely on the takeaway to have your favourite all-star chicken tikka masala; learn to make this slow-cooked version for the ultimate spicy comfort meal. This creamy, yogurt-based sauce is a delicious marinade for juicy pieces of chicken and is best served with rice and naan bread. See method

  • Serves Serves 3-4
  • 15 mins to prepare and 1 hr 10 mins to cook
  • 672 calories / serving

Ingredients

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 150ml (5fl oz) natural yogurt
  • 1kg (2lb 4oz) chicken drumsticks and thighs, skin removed
  • 3 tbsp olive oil
  • 1 large brown onion, finely sliced
  • 3 garlic cloves, crushed
  • 1 tbsp garam masala
  • 1 tbsp grated fresh ginger
  • 1 x 400g can chopped tomatoes
  • 1 tbsp soft light brown sugar
  • 1 jalapeño pepper, pierced
  • 2 tbsp cornflour mixed with 2 tbsp water
  • 100ml (3 1/2oz) single cream plus a little extra for garnishing
  • 2 tbsp freshly chopped coriander
  • 2 tbsp flaked almonds
  • basmati rice, to serve
  • naan bread, to serve

Each serving contains

  • Energy

    2810kj
    672kcal
    34%
  • Fat

    38g 54%
  • Saturates

    10g 52%
  • Sugars

    13g 15%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 24g Protein 63.5g Fibre 3.8g

Method

  1. Mix together the coriander, cumin and yogurt in a bowl, and season well. Add the drumsticks and thighs and toss until evenly coated.
  2. Heat 1 tbsp of the oil in a saucepan, and gently brown the chicken in batches. Transfer to a plate and set aside.
  3. Add the remaining oil to the pan and sauté the onions for 5 minutes. Stir through the garlic,garam masala and ginger and cook for a further minute. Pour over the chopped tomatoes and sugar and bring to the boil.
  4. Return the chicken to the pan and add the pierced jalapeño. Simmer for 45 minutes over a low heat.
  5. Add the cornflour mix, and stir until combined. Simmer for 10 minutes until thick. Add the cream and stir through.
  6. Garnish with the coriander, flaked almonds and a swirl of cream. Serve with rice and naan.

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