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Tandoori

Easy Chicken Tikka Masala

Restaurant style Chicken Tikka Masala Curry

🥘 Two of my favorite (and our most popular!) blends come together to create this super easy and delish (and even if I must say so myself) – restaurant style curry.
I have started cheating and keeping frozen paranthas on hand to serve instead of making naan 🫣 So, so, SO good to sop up all that fragrant curry with!
Another hack – 🫓 Wholemeal tortillas *almost* feel like roti

Serves: 4–6

Ingredients

For the Chicken

  • 800g boneless chicken thighs, diced
  • 2 tsp Mixed Roots Tandoori Seasoning Blend
  • ½ cup plain unsweetened yoghurt
  • 1 Tbsp oil (or melted ghee)

For the Sauce

  • 1 Tbsp oil, melted ghee, or butter
  • 4 cloves garlic, crushed
  • 1 Tbsp grated ginger
  • 2 tsp Hurry Curry  (or 3 tsp for a bolder curry flavour)
  • 400g can crushed tomatoes
  • ½ cup cream (or coconut cream)
  • 2 Tbsp cashew nuts soaked in boiling hot water for about 10 minutes
  • Salt to taste
  • Fresh coriander, leaves and stalks separated and chopped

Method

Marinate the Chicken

In a bowl combine:

  • Chicken
  • Tandoori Seasoning Blend
  • Yoghurt
  • Oil or ghee
  • Mix well and marinate for at least 30 minutes (overnight is even better).

Cook the Chicken

  • Thread marinated chicken onto skewers if desired.
  • Grill on a BBQ, under an oven grill, or in a hot pan.
  • Cook until lightly charred and almost cooked through.
  • Remove and set aside.

Make the Sauce

  • Heat the oil, ghee, or butter in a heavy-bottomed pan.
  • Add garlic and cook for 1–2 minutes to remove the raw garlic flavour.
  • Stir through:
    • Ginger
    • Hurry Curry Blend
    • Cashew nuts
    • Crushed tomatoes
  • Add the chopped coriander stalks.
  • Sprinkle in a little extra Tandoori Blend if desired.
  • Simmer for about 20 minutes, stirring occasionally.
  • Add a splash of water if the sauce becomes too thick.
  • Using a stick blender, blitz until smooth.

Finish the Curry

  • Stir through the cream.
  • Add the cooked chicken.
  • Simmer gently for 10 minutes until the chicken is fully cooked and the sauce is rich and silky.
  • Taste and adjust seasoning if needed.

To Serve

Garnish with fresh chopped coriander leaves and serve with:

  • Fluffy basmati rice
  • Warm naan bread
  • Pickled onions
  • Raita

Yummmmmm 😉

 

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