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Chicken Tikka Masala

  • 50 mins
  • Medium
  • Microwave

Ingredients

Directions

We’ve teamed up with Team GB Winter Olympians Nick Buckland and Penny Coomes to bring you some fun recipes inspired by the foods they love to eat, especially in preparation for the Olympic Games.

This recipe is inspired by Nick Buckland’s signature Chicken Tikka Masala!

A note from the duo – “There is a lot of preparation involved in this dish but it’s really simple to make and it’s very tasty. We have it as one of our end of the week treats.”

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Steps

1

Place the oil, butter and onion and in a large casserole dish. Place on the base of the microwave oven and cook on MEDIUM MICROWAVE for 3 mins.

2

Add the paste and cook on MEDIUM MICROWAVE for a further 3 mins.

3

Add the chicken and stir well to coat. Add the pepper, tomatoes and tomato puree.

4

Cover and cook on CONVECTION 160ºC + MEDIUM MICROWAVE for 20 – 30 mins or until the chicken is cooked. Stir occasionally.

5

Remove the lid and add the coconut cream. Cook on MEDIUM MICROWAVE for 3 mins to warm through. Season and serve with basmati rice and naan bread.

6

If the sauce is to thick add small amounts of water to thin down.

Enjoy

Chicken Tikka Masala

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Ingredients

Adjust Servings:
5mls oil
15g butter
1 Large onion sliced
3 tbsp tikka masala paste
4 chicken breasts cut into 2 ½ cm cubes
1 red pepper deseeded and cut into chunks
1x400g can chopped tomatoes
2 tbsp tomato puree
150mls coconut cream
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