A super quick and simple version of the curry house favourite, my Easy Homemade Chicken Tikka Masala is perfect for busy weeknights when you really want a curry but without the expense of a takeaway (and it’s healthier too!)
Course Curry, Main Course
Cuisine British, Fusion, Indian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Eb Gargano
3clovesgarliccrushed or grated
Juice of half a lemon
Chicken Tikka Masala
1tablespoonolive oil (or coconut oil)
1red (bell) pepperchopped into bitesize pieces
300mlpassata(or whizz a tin of tomatoes in your blender)
300mlcoconut milk(you may not need all of this)
2tablespoonsground almonds(optional – it helps to thicken, leave out if you prefer a saucier curry)
2tablespoonsfresh coriander (cilantro)chopped – plus extra for garnish
Mix the marinade ingredients together in a large bowl, add the diced chicken and stir to coat thoroughly. Marinate for 10 minutes if that’s all you’ve got or up to 24 hours if you have the time. (If marinating for more than 10 minutes cover and return to the fridge)
Place the oil, onions and red pepper in a large, wide saucepan or large frying pan and cook gently with the lid on for 5 minutes or until softened. Turn the heat up and add the chicken. Fry for 3-5 minutes until brown. Add the passata and half the remaining coconut milk and bring to the boil.
Turn the heat down and simmer for 10 minutes. Add the remaining garam masala, ground almonds (optional) and fresh coriander (cilantro) and stir to combine. Add the remaining coconut milk if you feel the curry is too thick.
Serve with rice and/or naan bread.
Nutrition information is approximate and meant as a guideline only.