Chicken Tikka Masala

Chicken Tikka Masala
Chicken Tikka Masala Image
Photograph of chicken tikka masala with Heinz Tomato Puree and Heinz Curry Tomato Base and rice, minimalist, red background --ar 4:5 --v 6.0 --s50 --style raw
Heinz Double Concentrated Tomato Puree
Chicken Tikka Masala
Serves 4
  • 500g boneless chicken thighs
  • 450g plain yoghurt
  • 2 cloves garlic, minced
  • 2 tsp garam masala
  • 1 tsp turmeric
  • ½ tsp chili powder
  • Large pinch of salt
  • 3 tbsp vegetable oil
  • 30g unsalted butter
  • 1 large white onion, thinly sliced
  • 1 inch knob ginger peeled and minced.
  • 5 tbsp Tikka paste
  • 2 red peppers thinly sliced.
To Serve:
  • Basmati rice
  • Coriander
  • Chilies
1. Marinate chicken in 150g yogurt, garlic, garam masala, turmeric, chili, and salt in a bowl for 1 hour.
2. Preheat grill to high.
3. Heat 2 tbsp oil and butter in a frying pan. Cook onions for 5 mins.
4. Add minced ginger, 4 tbsp Heinz tomato puree, and 5 tbsp tikka paste. Cook for 2-3 minutes.
5. Add Heinz curry tomato base, sliced red peppers. Simmer for 15 mins until thickened, adjust consistency with water if needed.
6. Grill marinated chicken for 8-10 mins until cooked.
7. Stir cooked chicken into the sauce. Add remaining 300ml yogurt. Cook for 5 mins, season to taste.
8. Serve with basmati rice, top with coriander and chopped chilies.
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