Chicken Tikka Masala & Bombay Potatoes

miFoodandDrink's picture

May. 26, 2010

Chicken Tikka Masala Bombay Potatoes

Chicken Tikka Masala


600 g chicken, skin removed and diced
red onion or 2 shallots, finely sliced
6 cherry tomatoes, quartered
1 jar Pataks Tikka Masala Cooking Sauce
1 tablespoon vegetable oil
juice of lemon (optional)
salt, to taste
sugar, to taste
1 tablespoon coriander, chopped

1. Heat the vegetable oil in a pan and add the red onions or shallots.
2. After 2 minutes add the chicken and allow to seal for a few minutes.
3. Add the tomatoes and the Pataks Tikka Masala Cooking Sauce. Cover and leave to cook through for 15 minutes. Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan.
4. Taste and adjust the seasoning with salt, sugar and lemon juice.
5. Sprinkle over the coriander and serve simply with fresh hot basmati rice.


Easy Bombay Potatoes

600g baby new potatoes, scrubbed and cleaned
1 sachet of NEW Patak's Bombay Potato Paste or 2 tbsp of Patak's Tikka Masala Paste
1 tbsp Patak's Mango Chutney
8 shallots, skins removed
6 cloves of garlic, skins left on
2 tbsp olive oil
15g butter
few springs of rosemary, reserving some for garnish
good pinch of black pepper
good pinch of sea salt


1. Preheat an oven to 200C/400F/gas 6.
2. In a bowl mix together the Patak's Tikka Masala or NEW Bombay Potato Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.
3. Lay a large piece of foil flat and pour the contents of the bowl into the middle.
4. Add a few sprigs of rosemary.
5. Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.
6. Sprinkle over the black pepper and close up the parcel so no steam can escape.
7. Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.
8. Just before serving add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.

Ingredients

Chicken masala  
Chicken 600 Gram
Red onion/2 shallots 1/2 , finely sliced
Cherry tomatoes 6 , quartered
Tikka masala cooking sauce 10 Ounce (Patak's)
Vegetable oil 1 Tablespoon
Salt To Taste
Sugar To Taste
Coriander 1 Tablespoon , chopped
Easy bombay potatoes
Baby new potatoes 600 Gram , scrubbed
Bombay potato paste/2 tablespoon tikka masala paste 2 Ounce (Patak's)
Mango chutney 1 Tablespoon (Patak's)
Shallots 8 , skins removed
Garlic 6 Clove (30 gm) , skins left on
Olive oil 2 Tablespoon
Butter 1/2 Ounce
Rosemary sprig 5 (Reserve Some For Garnish)
Black pepper 1 Pinch (Or To Taste)
Sea salt 1 Pinch (Or To Taste)

Directions

Chicken Tikka Masala

1. Heat the vegetable oil in a pan and add the red onions or shallots.

2. After 2 minutes add the chicken and allow to seal for a few minutes.

3. Add the tomatoes and the Patak’s Tikka Masala Cooking Sauce. Cover and leave to cook through for 15 minutes. Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan.

4. Taste and adjust the seasoning with salt, sugar and lemon juice.

5. Sprinkle over the coriander and serve simply with fresh hot basmati rice.

Easy Bombay Potatoes

1. Preheat an oven to 200°C/400°F/gas 6.

2. In a bowl mix together the Patak's Tikka Masala or NEW Bombay Potato Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.

3. Lay a large piece of foil flat and pour the contents of the bowl into the middle.

4. Add a few sprigs of rosemary.

5. Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.

6. Sprinkle over the black pepper and close up the parcel so no steam can escape.

7. Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.

8. Just before serving add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4