Name: Chicken tikka masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 tablespoon tikka masala curry paste; 1 tablespoon lemon juice; 4 chicken thigh fillets, chopped; 2 tablespoon vegetable oil; 2 red onions, halved, thinly sliced; 1 clove garlic, crushed; 1 tablespoon tomato paste; 1/2 cup frozen peas; 2 naan bread, char-grilled; thick natural yogurt and mint leaves, to serve

Chicken tikka masala

Serves 2

Prep

15M

Cook

20M

Total

35M

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Ingredients

1 tablespoon tikka masala curry paste

1 tablespoon lemon juice

4 chicken thigh fillets, chopped

2 tablespoon vegetable oil

2 red onions, halved, thinly sliced

1 clove garlic, crushed

1 tablespoon tomato paste

1/2 cup frozen peas

2 naan bread, char-grilled

thick natural yogurt and mint leaves, to serve

Method

1.Combine curry paste, juice and chicken in a bowl. Chill for 15 minutes to marinate.

2.Heat half the oil in a frying pan over moderate heat. Add chicken; cook and stir for 5 minutes or until browned. Transfer to a heatproof plate. Add remaining oil to same pan over moderate heat. Add onion and garlic; cook and stir for 3 minutes or until soft.

3.Return chicken and resting juices to pan. Stir in tomato paste and 1/4 cup water; cook, covered, for 5 minutes. Stir in peas; cook, covered, for 3 minutes more or until chicken is cooked. Serve with naan, yogurt and mint.

Use lamb instead of chicken. Make ahead: Marinate chicken in curry paste a day ahead. Cover, then refrigerate.
Note

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Ingredients

Method

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