Chicken Tikka Masala

Name: Chicken Tikka Masala
Cuisine: Irish
Ingredients: 1 tbsp rapeseed oil; 2 onions, thinly sliced; 2 garlic cloves, crushed; 1 red chilli, seeded and finely chopped; 5 cm (2 in) piece of fresh root ginger, peeled and finely grated; 100 g (4 oz) tikka masala curry paste (such as Patak’s); 200 g (7 oz) canned chopped tomatoes; 250 ml (9 fl oz) carton of coconut cream; 250 ml (9 fl oz) carton of coconut cream; 150 ml (¼ pint) chicken stock or water; 150 ml (¼ pint) chicken stock or water; 12 boneless, skinless chicken thighs or 4 skinless chicken breast fillets, cut into thick strips; 12 boneless, skinless chicken thighs or 4 skinless chicken breast fillets, cut into thick strips; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 200 g (7 oz) natural yoghurt, extra to garnish; fresh coriander leaves, to garnish; 1 tsp saffron threads; knob of butter; 350 g (12 oz) basmati rice; 6 green cardamom pods, cracked

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This has to be the most popular curry in the world! There is always a debate about the exact origins of the recipe, but it’s certainly not an authentic Indian curry and is most likely a result of the curry devised for Western palates in the first Indian restaurants in Britain and Ireland.

Ingredients

1 tbsp rapeseed oil
knob of butter
2 onions, thinly sliced

Europe
Asia
Ireland
India
United Kingdom
Main course
Gluten-free

Method

Heat the oil and butter in a large heavy-based pan with a lid. Add the onions, garlic, chilli and ginger and cook for 10 minutes over a medium heat, until soft and lightly golden. Stir in the tikka masala paste and cook for 1 minute. Season to taste. Add the tomatoes, coconut cream and chicken stock or water. Bring to the boil, then lower the heat and simmer for 15–20 minutes, until reduced by