Quick Chicken Tikka Masala

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Step 1.

Preheat oven to 180°C/356°F.

Step 2.

Place chicken thighs in a bowl. Add turmeric, chilli powder, ground coriander and garam masala. Add yoghurt and a grated garlic clove. Season with salt and pepper, add a drizzle of olive and mix everything together. Cover and leave to marinate for 30 minutes.

Step 3.

Time to get on with the curry sauce. Slice up brown onions. Add to a large pan with a good drizzle of olive oil. Cook on a medium heat until the onions are lovely and caramelized.

Step 4.

Add a finely chopped garlic clove and a chopped knob of ginger. Mix together.

Step 5.

Add half a teaspoon of turmeric, a teaspoon each of chilli powder, ground coriander and garam masala. Mix everything together and add the tomato purée.

Step 6.

Stir the base together. Pour in passata and 200ml of water. Mix everything together.

Step 7.

Pour 125ml of the single cream into the curry. Stir it through and bring the sauce to the boil. Once it is bubbling, turn it down. Let it simmer away so it can thicken.

Step 8.

Get your rice on (follow pack instructions).

Step 9.

Chicken time. Heat a griddle pan. Once very hot, add your chicken thighs in batches. Cook on a high heat for 4 minutes on each side, until charred. Place the char-grilled thighs in the oven for 10 minutes or until they are cooked through.

Step 10.

Place the chicken on a board and cut into big pieces. Add to the curry sauce and fold everything together. Season the curry with salt and pepper.

Step 11.

Serve the chicken tikka masala over a bed of steaming rice. Garnish with some chopped coriander. Enjoy!

Make sure your griddle pan is on a very high heat to get some nice char marks on the chicken.

284ml Single Cream
8 Skinless, Boneless Chicken Thighs
2 Tsp Garam Masala
1 1/2 Tsp Turmeric
3 Tsp Ground Coriander
3 Tsp Chilli Powder
4 Tbsp Plain Yogurt
2 Cloves of Garlic
2 Brown Onions
Knob of Ginger
400g Basmati Rice
500ml Passata
1 Heaped Tbsp Tomato Purée
Salt
Pepper
Olive Oil