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Chicken Tikka Masala

myvirginkitchen's picture
Barry has a go at making chicken tikka masala, a curry with a mild kick. Missed the 'r' out of the virginkitchen on the caption for this video but never mind!
Ingredients
  Olive oil 1 Tablespoon
  Chicken 200 Gram, chopped
  Garlic 1 , finely chopped
  Onion 1 , finely chopped
  Butternut squash 1 Pound, peeled and chunked
  Broccoli 1 , chopped
  Tikka masala sauce 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Canned kidney beans 1 Can (10 oz), drained
  Coriander leaves 1⁄4 Cup (4 tbs)
For serving
  Basmati rice 1 Cup (16 tbs)
  Water 3 Cup (48 tbs)
  Naan bread 2 , toasted
Directions

MAKING
1. In a saucepan, boil water and add in the rice. Cook for 30 minutes.
2. In a blender, grind the coriander leaves.
3. Drain the rice and add in the coriander and stir well.
4. In a deep pan, heat the olive oil and place chicken. Sauté until brown.
5. Add in the garlic, onion, butternut squash and broccoli. Cook for 10 minutes.
6. Add in the tikka masala sauce and pour in the water.
7. Stir in the kidney beans and mix well all the ingredients. Cover the pan with lid and simmer for 20 minutes.

SERVING
8. In a serving plate, place the naan and rice. Garnish rice with coriander leaves and serve along with chicken tikka masala.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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