Craving swap: takeaway-style chicken tikka masala
30 min
*estimate per serving
Fancy a takeaway curry? Make this one in 30 minutes.
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250g chicken breast strips
100g Greek-style yoghurt
1 tbsp butter
300g tomato passata
Other ingredients
2 tsp tikka spices (cumin, coriander, paprika, garam masala)
120g brown basmati rice
1 onion, chopped
2 cloves garlic, crushed
3cm fresh ginger, grated
2 tbsp (30ml) double cream
2 handfuls (80g) spinach
1 small handful fresh coriander
What to do
- 1
Mix the chicken with half the yoghurt and the spices. Leave it while you start the rice.
- 2
Cook the rice. Follow the pack time.
- 3
Melt the butter in a pan. Fry the onion for 5 minutes.
- 4
Add the garlic, ginger and chicken. Cook for 5 minutes.
- 5
Add the passata. Simmer for 10 minutes. Check the chicken is cooked through.
- 6
Stir in the cream, the rest of the yoghurt and the spinach. Top with coriander. Serve with the rice.