Slow-cooked chicken in tikka masala sauce recipe
Created by The Tesco Recipes team
Don't rely on the takeaway to have your favourite all-star chicken tikka masala; learn to make this slow-cooked version for the ultimate spicy comfort meal. This creamy, yogurt-based sauce is a delicious marinade for juicy pieces of chicken and is best served with rice and naan bread.
See method- Serves 3-4
- 15 mins to prepare and 1 hr 10 mins to cook
- 672 calories / serving
Ingredients
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 150ml (5fl oz) natural yogurt
- 1kg (2lb 4oz) chicken drumsticks and thighs, skin removed
- 3 tbsp olive oil
- 1 large brown onion, finely sliced
- 3 garlic cloves, crushed
- 1 tbsp garam masala
- 1 tbsp grated fresh ginger
- 1 x 400g can chopped tomatoes
- 1 tbsp soft light brown sugar
- 1 jalapeño pepper, pierced
- 2 tbsp cornflour mixed with 2 tbsp water
- 100ml (3 1/2oz) single cream plus a little extra for garnishing
- 2 tbsp freshly chopped coriander
- 2 tbsp flaked almonds
- basmati rice, to serve
- naan bread, to serve
Each serving contains
- Energy
- 2810kJ 672.0kcal
- Fat
- 38g
- Saturates
- 10g
- Salt
- 1.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 24.0gProtein 63.5gFibre 3.8g
Method
- Mix together the coriander, cumin and yogurt in a bowl, and season well. Add the drumsticks and thighs and toss until evenly coated.
- Heat 1 tbsp of the oil in a saucepan, and gently brown the chicken in batches. Transfer to a plate and set aside.
- Add the remaining oil to the pan and sauté the onions for 5 minutes. Stir through the garlic,garam masala and ginger and cook for a further minute. Pour over the chopped tomatoes and sugar and bring to the boil.
- Return the chicken to the pan and add the pierced jalapeño. Simmer for 45 minutes over a low heat.
- Add the cornflour mix, and stir until combined. Simmer for 10 minutes until thick. Add the cream and stir through.
- Garnish with the coriander, flaked almonds and a swirl of cream. Serve with rice and naan.
- See more Chicken recipes
