Chicken Tikka Masala
- 1 kg chicken breasts
- 2 onions
- 4 garlic cloves
- 1 bunch coriander
- 1 jar masala paste
- 1 tsp tikka spice
- 1 tsp cumin
- 1 tbsp tomato puree
- 400 ml coconut milk
- 2 tbsp butter
- 1 tsp salt
Remove any skin from the chicken breast and dice into reasonable sized cubes.
Take the two onions and dice. Not too fine though.
Take the coriander and finely chop a few head.
Pop your pan onto the hob (medium - high heat)
Melt the butter in the pan, then add the chicken. Make sure to keep tossing the chicken so it does not burn.
Add the onions, spices, garlic and tikka paste (follow instructions on jar) to the chicken. Mix well to cover the chicken in the spices and paste.
Add the coconut milk and tomato to the pan and stir well.
Turn down the heat to low and allow to cook for 30 minutes or until the sauce thickens.
Serve on top of rice (see our other recipes for ideas) with a sprinkle of coriander on top.