Chicken Tikka Masala with Crispy Ginger and Herby Yoghurt
Chicken Tikka Masala with Crispy Ginger and Herby Yoghurt
Made With Our Original Tikka Masala
SERVES 2-3
10 MINS PREP
15 MINS COOK
This curry is fondly regarded as a perfect combination of mellow cream, tomatoes, and a well-rounded spice blend. We have chosen to use chicken in this tikka masala recipe. However, you can use paneer or vegetables for a vegetarian version (adjust your cooking times accordingly). For added freshness and piquancy, we’ve garnished with chopped ginger and green chilies. Lastly, we’ve added a creamy zing to this dish by serving with a herby yoghurt. Simply delicious and so easy to prepare.
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Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tbsp. vegetable oil
- 250g chicken thighs, diced.
To garnish
- 2 green chillies, cut julienne (long thin slices)
- Thumb-sized piece of ginger, cut julienne (long thin sticks)
- ½ tsp. vegetable oil
Herby yogurt
- 75g natural yoghurt
- Small bunch of coriander and mint leaves
- 45g cucumber, seeded and finely diced.
Method
- Start preparing your garnishes by heating ½ tsp. of vegetable oil in a small frying pan over a medium heat. Fry the ginger for a few minutes until golden and crispy, then remove from the pan and leave to one side on a piece of kitchen roll.
- Blend the yoghurt, mint and coriander together in a small food processor, scraping down the sides if needed. Season to taste with salt. Stir through the finely diced cucumber and set to one side.
- To prepare the curry, place the pan you used to fry the ginger over a medium high heat. Add 1 tbsp. of vegetable oil and the spices from the spice sachet.
- Cook for 20 seconds until aromatic, then add the diced chicken thighs to brown lightly. Add the Original Tikka Masala base sauce from the small pouch and simmer for a few minutes.
- Stir in the main sauce, bring to a simmer and let cook for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.
- Serve with basmati rice, drizzle over the herby cucumber yoghurt, then scatter over the sliced chilli and fried ginger.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tbsp. vegetable oil
- 250g chicken thighs, diced.
To garnish
- 2 green chillies, cut julienne (long thin slices)
- Thumb-sized piece of ginger, cut julienne (long thin sticks)
- ½ tsp. vegetable oil
Herby yogurt
- 75g natural yoghurt
- Small bunch of coriander and mint leaves
- 45g cucumber, seeded and finely diced.
Method
- Start preparing your garnishes by heating ½ tsp. of vegetable oil in a small frying pan over a medium heat. Fry the ginger for a few minutes until golden and crispy, then remove from the pan and leave to one side on a piece of kitchen roll.
- Blend the yoghurt, mint and coriander together in a small food processor, scraping down the sides if needed. Season to taste with salt. Stir through the finely diced cucumber and set to one side.
- To prepare the curry, place the pan you used to fry the ginger over a medium high heat. Add 1 tbsp. of vegetable oil and the spices from the spice sachet.
- Cook for 20 seconds until aromatic, then add the diced chicken thighs to brown lightly. Add the Original Tikka Masala base sauce from the small pouch and simmer for a few minutes.
- Stir in the main sauce, bring to a simmer and let cook for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.
- Serve with basmati rice, drizzle over the herby cucumber yoghurt, then scatter over the sliced chilli and fried ginger.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
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