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EASY SWEET CHICKEN TIKKA MASALA
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EASY SWEET CHICKEN TIKKA MASALA

Ready-made curry pastes make cooking curries convenient. Instead of a laundry list of various spices, it’s as easy as opening a jar and jooshing up the curry with a veg or two from the freezer; aromatics by way of garlic and a fresh herb such as mint or cilantro (coriander) and creamy elements such as cream and yogurt.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 435kcal
Author: Lovoni

Ingredients

US Customary - Metric
  • 2 tablespoons butter, ghee or canola oil
  • 1 medium white onion, diced
  • 1 lb boneless, skinless chicken thighs, cubed about 4
  • 4 garlic cloves, minced
  • 3 tablespoons tikka masala curry paste
  • 2 tablespoons tomato paste
  • 1 1/2 cups chicken broth
  • 1/2 cup cream
  • 3 tablespoons mango chutney, plus extra for serving
  • 1/2 teaspoon sea salt
  • 1/2 cauliflower, trimmed and cut into florets
  • 15 oz can chick peas, rinsed and drained
  • 1 cup frozen green peas
  • 1/2 cup plain whole-milk yogurt, plus extra for serving
  • 1/4 cup chopped mint, plus extra for garnish
  • steamed basmati rice, pappadums & lemon wedges, to serve

Instructions

  • Melt the butter in a pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes until softened.
  • Add the chicken, garlic and curry paste. Cook, stirring occasionally, for 1 minute until fragrant.
  • Add tomato paste, broth, cream, chutney and salt. Cover and bring to a simmer. Cook, stirring occasionally, for 10 minutes. (This is to give the chicken a head-start cooking.)
  • Add the cauliflower and chick peas. Cook, covered, for 12 to 15 minutes until the chicken is cooked and the cauliflower is tender but still holding its shape.
  • Add the peas, yogurt and mint. Stir gently until combined. Cook, covered, for 3 minutes until the peas are hot. Serve with rice, pappadums, lemon wedges, mango chutney and yogurt. Garnish with extra mint.

Notes

Any leftovers can be frozen in sealed containers up to 3 months or will keep in the fridge up to 3 days.

Nutrition

Calories: 435kcal | Carbohydrates: 28g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 168mg | Sodium: 883mg | Potassium: 866mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2841IU | Vitamin C: 62mg | Calcium: 130mg | Iron: 3mg