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Member recipe

chicken tikka massala

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Serves 2

indian chicken curry, extremely mild with little spice

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  • 1/2 chilli
  • 1 garlic clove
  • 15 g of ginger
  • 1tbsp of vegetables oil
  • pinch of paprika
  • 1/2 tbsp garam masala
  • tsp tomato puree
  • 3 springs of coriander
  • 400 g chicken breast
  • 1 small onion
  • 1/2 red pepper
  • 1/2 green pepper
  • pinch of cinnamon
  • pinch of ground coriander
  • pinch of turmeric
  • 1x400g tin of plum tomato's
  • 100ml yoghurt
  • 100 ml of double cream
  • 200 g basmati rice
  • sea salt
  • knife
  • chopping board,
  • large bowl,
  • 2 saucepan's


    1. blitz the chilli, the garlic and the vegetable oil in a food blender
    2. add the paprika, the garam massala, the tomato puree, corianda stalks and blitz again till a paste
    3. put the marinade and the chicken in a bowl and stir well then leave in the fridge overnight
    4. the next day - fry the onion and the spices in the oil then cook gently for 10 mins
    5. add the tin of tomato's and the yoghurt then remove the chicken from the marinade and add to the simmer for 15-20 mins till cooked
    6. stir in coriander leaves + cream just before serving
    7. the rice - bring a large pan of salt water to the boil then add the rice, after 4-5 mins rinse the rice with clean tap water for a min
    8. add the rice to boiling water and wait till the rice moves about then leave for 5 mins
    9. drain the rice and bring to boil again, then back down to a simmer, steam the rice in a colander for 8-10 mins
    10. Serve on a plate/bowl, rice underneath the curry. Serve with nan bread and poppadoms

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