Name: Easy Chicken Tikka Masala
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Cuisine: indian
Ingredients: 1 fresh red chilli chopped deseeded; 1 garlic clove chopped peeled; 15 g fresh ginger chopped peeled; 2 tbs olive oil; 1 pinch smoked paprika *to taste; 1/2 tbs garam masala; 1/4 tsp ground cumin *to taste; 1 tsp tomato paste; 3 sprigs fresh coriander chopped; 500 g (fillets) chicken thighs; 1 brown onion chopped peeled; 1/2 red capsicum chopped deseeded; 1/2 green capsicum chopped deseeded; 400 g canned diced tomato; 100 ml plain yoghurt

by nell68crab Last updated on 07/09/2019

A spicy Indian curry. - nell68crab

Ingredients

1 fresh red chilli chopped deseeded
1 garlic clove chopped peeled
15 g fresh ginger chopped peeled
2 tbs olive oil
1 pinch smoked paprika *to taste
1/2 tbs garam masala
1/4 tsp ground cumin *to taste
1 tsp tomato paste
3 sprigs fresh coriander chopped
500 g (fillets) chicken thighs
1 brown onion chopped peeled
1/2 red capsicum chopped deseeded
1/2 green capsicum chopped deseeded
400 g canned diced tomato
100 ml plain yoghurt

Method

Step 1

Blitz the chilli, garlic, ginger and oil in the food processor, or crush with a mortar and pestle. Set aside coriander stalks for marinade.
Step 2

Add paprika, garam masala and tomato paste, plus coriander stalks and blitz again to form a paste.
Step 3

Cut slits into the chicken and rub the paste into the slits and over the chicken pieces.
Step 4

Place the chicken into a bowl and leave for about 1 hour.
Step 5

Add some oil to a large pan and on medium heat, fry the onions and capsicums along with ¼ teaspoon extra garam masala, smoked paprika and the cumin.
Step 6

Cook gently for 10 minutes
Step 7

Add tinned tomatoes and the yoghurt, then add the chicken and simmer gently for 15-20 minutes until cooked.
Step 8

Serve on a bed of rice with chopped coriander as garnish.

Recipe Notes

from Australia’s Best Recipes team

Because we like our curries hot, I added 2 chillies. I added a pinch of safron to the rice cooker which resulted in a warm, smokey orange tinted rice. Papadams are a nice accompaniment.