Raasa Chicken Tikka Masala
Serves 3
Ready in 25 mins
Chicken tikka masala is a world-renowned dish with unmistakeably Indian flavours. Decadent and authentically spicy, this timeless classic is slightly hotter than the usual Tikka sauces out there. This recipe features succulent pieces of tender chicken cooked in a rich red sauce infused with aromatic coriander, cumin and garam masala. It’s important to find a special recipe you can return to over and over, and this curry is sure to make the shortlist. Here, Chef Yogi shows you how to make the ultimate chicken tikka masala, so you can experience the richness of authentic Indian dishes at your table, any night of the week. Remember, what makes the perfect curry often comes down to personal preference. So don’t be afraid to experiment with the consistency of your tikka masala, adding more or less water, depending on how thick you like your curry.
INGREDIENTS
- 1 pack of Raasa Regal Tikka Masala
- 100ml water
- 1 large chicken breast, diced (200g)
- Half an onion, diced
- Half a green pepper, diced
- 1 tomato, dice into cubes
- 2 tbsp vegetable oil
- Fresh cream (coconut cream or dairy) for garnish
Cooking Method
- Start by heating 2 tbsp of oil in a pan on a medium-high heat. Once your oil is sizzling, add your chunks of chicken.
- Let the chicken brown off until golden.
- Give it a stir and then add your tomatoes, onions and peppers. Add your vegetables and sauté for a few minutes until they are soft, letting the pepper charr, for an extra depth of flavour.
- Add Raasa Regal Tikka Masala sauce to your pan alongside 100ml of water. You can add more or less water, depending on how you like the consistency of your curry.
- Simmer the sauce until the vegetables and chicken are cooked through.
- While you simmer the sauce, prepare your rice, naan, or your favourite accompaniment.
- Once your sauce and side are ready, serve in your most special dishes, drizzle with cream, and garnish with coriander.
RECIPES WE ADORE RIGHT NOW
Elevate your mid-week meals with these decadently different dishes
