In partnership with Mob Kitchen: Quick Chicken Tikka Masala

Updated: May 26

Big Curry Night In have partnered with the wonderful Mob Kitchen to bring you some mouthwatering curry recipes.


SERVES 4

60min


Ingredients:

284ml Single Cream

8 Skinless, Boneless Chicken Thighs

Garam Masala

Turmeric

Ground Coriander

Chilli Powder

4 tablespoons of Plain Yogurt

Garlic

2 Brown Onions

Knob of Ginger

400g of Basmati Rice

500ml of Passata

Tomato Purée

Get cooking:

  1. Preheat oven to 180°C./356°F

  2. Place chicken thighs in a bowl. Add a teaspoon of turmeric, 2 teaspoons of chilli powder, 2 teaspoons of ground coriander and a teaspoon of garam masala. Add 4 tablespoons of yogurt and a grated garlic clove. Season with salt and pepper, add a drizzle of olive and mix everything together. Cover and leave to marinate for 30 minutes.

  3. Time to get on with the curry sauce. Slice up 2 brown onions. Add to a large pan with a good drizzle of olive oil. Cook on a medium heat until the onions are lovely and caramelised.

  4. Add a finely chopped garlic clove and a chopped knob of ginger. Mix together.

  5. Add half a teaspoon of turmeric, a teaspoon each of chilli powder, ground coriander and garam masala. Mix everything together. Add a heaped tablespoon of tomato purée.

  6. Stir the base together. Pour in 500ml of passata and 200ml of water. Mix everything together.

  7. Pour 125ml of cream into the curry. Stir it through and bring the sauce to the boil. Once it is bubbling, turn it down. Let it simmer away so it can thicken.

  8. Get your rice on (follow pack instructions).

  9. Chicken time. Heat a griddle pan. Once very hot, add your chicken thighs in batches. Cook on a high heat for 3-4 minutes on each side, until charred. Place the char-grilled thighs in the oven for 10—12 minutes or until they are cooked through.

  10. Place the chicken on a board and cut into big pieces. Add to the curry sauce and fold everything together. Season the curry with salt and pepper.

  11. Serve the chicken tikka masala over a bed of steaming rice. Garnish with some chopped coriander. Enjoy!

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn


A huge thank you to Mob Kitchen for sharing their spicy creations with us. Check out more of their recipes: https://www.mobkitchen.co.uk/

  • Facebook
  • Twitter
  • Instagram

Follow Us:

© The British Asian Trust 2019. All rights reserved. The British Asian Trust is a UK registered charity (1127366)​​