Hey guys! Hope you have had a great weekend! It’s nearly Monday already (why can’t weekends be four days long?) and as I keep feeling my post-holiday blues , I was considering making some damn good food. For once.
I don’t really consider myself a great cook, and here’s a reason: I’m probably lazy. But let me explain myself. I don’t love cooking for myself, as I’m pretty much happy with cheese and crackers. But I enjoy doing it when it’s for others. Living by myself I obviously don’t have thousands of occasions to feed anybody, but me and my cat. And I don’t cook for Hermes, he wouldn’t eat it anyway. As you can imagine, it’s hard to develop a skill if you don’t practice it, but I don’t want to waste food either so I end up not cooking – most of times. This chicken tikka masala recipe, however, I enjoy preparing for my BF and he never complains about it! He’s away to Amsterdam at the moment (lucky him!) but I’m still going to make this chicken cos me hungry!
Please note, this is a recipe from the book Eat Well for Less: Family Feasts on a Budget, from BBC Books. I don’t have a family to feed or need to save money specifically on food – but I liked the recipes inside.
Ingredients for Chicken Tikka Masala with Rice
- 100g natural yoghurt
- 1 tsp dried chilli flakes
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1 tbsp medium curry powder
- 1/4 tsp sea salt
- 5 cm fresh root ghinger, chopped/grated
- 4 garclic cloves, chopped/grated
- 500g boneless chicken breast, cut into small chuncks
- 2 tbsp olive oi
- 1 onion, diced
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 300g basmati rice
- 2 tbsp chopped coriander
How to Make It
1. Tip the yoghurt into a bowl and add the spices, salt, ginger and garlic and mix really well. Once the mix looks even and smooth, add the chicken and stir until it’s completely coated. Cover it and leave it in the fridge overnight or at least for a minimum of three hours.
2. Go shower, get pretty, play with the kids, take the dogs for a walk, or even watch The Hobbit if you feel like it, as you don’t need to rush: the chicken is being marinated and you can relax for the moment.
3. Once you think the chicken has been in the fridge for long enough, you can start preparing the sauce. Heat a sauté pan until medium hot, then add the olive oil (or rapeseed if you want! I just cook everything with olive oil because I’m from Andalucia) and the onion, and stir well. Cook in a medium-low heat for about 10 minutes until the onion becomes golden and soft.
4. Stir in the tomato purée and cook for 1 minute, then add the tinned tomatoes and bring to a simmer.
5. Add the marinated chicken all the marinade, stir through, then bring to a gentle simmer, cover and cook for 15-20 minutes until the chicken is cooked through and the sauc thickened a little bit. Don’t let the sauce boil, or the yoghurt will split!
6. Meanwhile, boil the basmati rice in a large saucepan of salted water, as it’s instructed in its package (it usually takes around 12 minutes to be tender). Once it’s soft enough to your taste, drain.
7. Stir the coriander into the sauce and serve the chicken tikka masala with the hot rice.
As you can see, this a fairly easy recipe: you don’t need crazy spices, nor does it take too long to cook (if we don’t take into consideration the time the chicken is going to be marinating, of course). This makes up to 4 serves, so be sure to finish it in up to three days if you don’t eat it all at once! The chicken could go bad if you leave it for longer than that.
I hope you like it! Enjoy