Chicken Tikka Masala

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Prep Time10

Cook Time25

Course: Main Course

Cuisine: Indian

Keyword: chicken breast, double cream, garlic, ginger, ground almonds, tikka

Servings: people

Calories: 451kcal

Author: Chief Cook and Bottle Washer

450 g Chicken Tikka
1.5 cm Ginger cube, peeled and rougly chopped
2 cloves Garlic peeled and roughly chopped
50 g Butter
1 small Onion finely chopped
½ tsp Turmeric
½ tsp Ground Cumin
½ tsp Ground Coriander
½ tsp Garam Masala
½ tsp Chilli Powder
125 ml Liquid made up from the juices from cooking the tikka and warm water to top up to the quantity
270 ml Double Cream we use plant based cream as one of us is lactose intolerant
2 tbsp Ground Almonds heaped

Mix the ginger, garlic and a little salt together and grind them to make a paste. A pestle and mortar is best but a blender will work or even a spoon in a bowl!
Melt the butter and gently fry the onions to make them soft but not coloured. Literally 2-3 minutes is enough. Add the ginger and garlic paste and cook for another minute
Stir in the turmeric, then the cumin, coriander, garam masala and chilli powder and cook for 2 minutes
Add the liquid and incorporate slowly. Then gradually add the cream stirring as you go. Simmer for 5 minutes and then add the chicken. Cover and cook over a low heat for 10 minutes
Uncover the pan and add the ground almonds. Stir in and cook for a further 5 minutes before serving with either rice of Indian flat breads like roti or chapati