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It's not hard to believe that this is one of Britain's favourite dishes. So, making it yourself has to make it even more special.
Servings 4
Calories 399 kcal
Prep Time15 mins
Cook Time25 mins
Total Time40 mins

Ingredients
 

For the Rice

  • 400 g basmati rice
  • ¼ tsp ground turmeric
  • 6 cardamom pods, crushed
  • 2 tsp cornflour
  • 1 medium egg white
  • 4 skinless chicken breasts, cubed into 4 cm pieces

For the Paste

  • 1 tbsp fresh ginger, very finely grated
  • 5 garlic cloves, peeled
  • 1 small red chilli, chopped very finely
  • 3 tbsp tikka curry powder
  • 2 onions, very finely chopped
  • 2 tbsp any oil
  • 400 g can tomatoes
  • pinch sugar (optional)
  • 10 g low-fat natural yoghurt

For The Chapatti

  • 125 g wholemeal flour
  • 1 pinch salt
  • 1 tbsp olive oil
  • 60 ml water
  • 4 tbsp fresh coriander leaves, to serve

Instructions
 

  • Wash the rice in a colander until the water runs clear. Soak in a bowl of warm water, which has been boiled and cooled for 30 minutes.
  • Meanwhile, coat the chicken by mixing the cornflour and egg white, add the chicken and mix well.
  • Place all the paste ingredients except the oil into a small food processor and blitz to a paste. Heat the oil in a non-stick wok over medium heat, then add the paste and cook for 10 minutes until it takes on a nice colour. Add the chicken, increase the heat to high and cook for 2-3 minutes.
  • Blitz the tomatoes and a pinch of sugar in a blender. Pour over the chicken, gently simmer for 15 minutes, stirring occasionally to thicken.
  • Meanwhile, place the soaked rice into a saucepan and just cover it with cold water. Next, add the turmeric and cardamom pods. Bring to the boil and simmer.
  • To make the chapattis, sift together the flour and salt in a bowl. Stir in the olive oil and 60ml of water, and then knead until firm and elastic. Divide into four balls and roll out as flat as possible.
  • Heat a frying or griddle pan over medium-high heat. Cook the dough for about 1-2 minutes per side until puffed.
  • Remove the curry from the heat, leave it to cool for 5 minutes, and then stir in the yoghurt. Serve in deep bowls with a few coriander leaves sprinkled over.
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Nutrition Facts
Chicken Tikka Masala
Amount per Serving
Calories
399
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
41
mg
14
%
Sodium
 
22
mg
1
%
Potassium
 
200
mg
6
%
Carbohydrates
 
84
g
28
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken, onion
Course Chicken, Classic Main Courses, Curry, Main Course, Vegetables
Cuisine Autumn, Indian, ITV This Morning, Spring, Summer, Winter
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