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Chicken Tikka Masala with Gobi Aloo
Spicy chicken tikka served in a creamy tomato sauce hits all the right notes, so it’s no wonder chicken tikka masala is now known as Britain’s national dish! The origin of this curry is disputed, but some claim it was invented in Glasgow when a chef made a sauce using a tin of tomato soup and a splash of cream.
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15 mins
30 mins
1/5
In stock
£3.25
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Spicy chicken tikka served in a creamy tomato sauce hits all the right notes, so it’s no wonder chicken tikka masala is now known as Britain’s national dish! The origin of this curry is disputed, but some claim it was invented in Glasgow when a chef made a sauce using a tin of tomato soup and a splash of cream.
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Recipe
15 mins
30 mins
1/5
Serves 4
Medium Effort
Chicken
Potatoes
Dietary
Gluten Free
Taste Profile
Creamy
Rich
Origin
Indian
India
- Tikka Masala Spices: turmeric, Kashmiri chilli, smoked paprika, paprika, onion, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
- Sauce Spices: fenugreek leaf, cumin, turmeric, Kashmiri chilli, paprika, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
- Gobi Aloo Spices: cumin, brown MUSTARD, nigella, turmeric, fenugreek leaf, Kashmiri chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
May contain CELERY and SESAME. Allergens are listed in CAPITALS
- 500g diced chicken (thighs are best)
- 500g floury potatoes
- 1 small cauliflower
- 5 cloves of garlic
- 2 tomatoes
- ½ lemon
- 50g butter
- 50ml cream (any type) or natural yogurt
- 3 tbsp tomato puree
- 20g cashew nuts or use ground almonds or dessiccated coconut
- 1 tbsp sugar
- Rice to serve
- Mixing bowl
- Large lidded pan
- Blender
- Large frying pan
- Baking tray
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