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Chicken tikka masala

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon Alfa One rice bran oil
  • 1 small brown onion, finely chopped
  • 500g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 2 tablespoons tikka masala curry paste (see note)
  • 400g can diced tomatoes
  • 3/4 cup pure cream
  • 75g baby spinach
  • 1/4 cup chopped fresh coriander leaves
  • Steamed rice, to serve
  • Plain yoghurt, to serve


  • 1
    Heat oil in a large, deep frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add chicken. Cook, stirring, for 5 minutes or until browned. Add tikka paste. Cook, stirring, for 1 minute or until fragrant.
  • 2
    Add tomato and cream. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through.
  • 3
    Add spinach. Cook, stirring, for 2 minutes or until spinach has wilted. Divide rice between bowls. Top with chicken mixture and coriander. Serve with yoghurt.

Source: taste.com.au


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