Tikka masala

Tikka masala

This takeaway favourite is freezer-friendly and swift to reheat, giving you the chance to get ahead and conserve income

Nutrition and further data

Nutrition:

Elements

Butter is produced when lactic-acid generating bacteria are extra to cream and churned to make an…

Onions are endlessly versatile and an important ingredient in many recipes. Native to Asia…

A member of the nightshade family members (along with aubergines, peppers and chillies), tomatoes are in…

Yogurt is manufactured by including a number of types of harmless bacteria to milk, triggering it to ferment.…

  • chopped coriander leaves, to serve
  • Heat 4 tbsp vegetable oil and 25g butter in a large, lidded casserole on the hob, then include 4 approximately chopped onions and a pinch of salt. Cook for 15-twenty mins until soft and golden.

    Include 6 tbsp chicken tikka masala paste and 2 red peppers, lower into chunks, then cook for five mins far more to cook out the rawness of the spices.

    Include 8 boneless, skinless chicken breasts, cut into 2 cm and stir nicely to coat in the paste. Cook for two mins, then tip in two 400g cans chopped tomatoes, four tbsp tomato pure and 200ml water.

    Cover with a lid and gently simmer for 15 mins, stirring sometimes, until the chicken is cooked by way of.

    Get rid of the lid, stir via two-three tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.

    Season, then set aside whatever you want to freeze. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

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