Chicken Tikka Masala with Crispy Ginger and Herby Yoghurt

Tips and inspiration

This curry is fondly regarded as a perfect combination of mellow cream, tomatoes, and a well-rounded spice blend. We have chosen to use chicken in this tikka masala recipe. However, you can use paneer or vegetables for a vegetarian version (adjust your cooking times accordingly). For added freshness and piquancy, we’ve garnished with chopped ginger and green chilies. Lastly, we’ve added a creamy zing to this dish by serving with a herby yoghurt. Simply delicious and so easy to prepare.

Method

Step one

Start preparing your garnishes by heating ½ tsp. of vegetable oil in a small frying pan over a medium heat. Fry the ginger for a few minutes until golden and crispy, then remove from the pan and leave to one side on a piece of kitchen roll.

Step two

Blend the yoghurt, mint and coriander together in a small food processor, scraping down the sides if needed. Season to taste with salt. Stir through the finely diced cucumber and set to one side.

Step three

To prepare the curry, place the pan you used to fry the ginger over a medium high heat. Add 1 tbsp. of vegetable oil and the spices from the spice sachet.

Step four

Cook for 20 seconds until aromatic, then add the diced chicken thighs to brown lightly. Add the Original Tikka Masala base sauce from the small pouch and simmer for a few minutes.

Step five

Stir in the main sauce, bring to a simmer and let cook for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.

Step six

Serve with basmati rice, drizzle over the herby cucumber yoghurt, then scatter over the sliced chilli and fried ginger.