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Chicken Tikka Masala with Seeded Basmati & Red Onion Salsa
Hangry Recipes
Take this popular Indian dish to the next level by making our seeded basmati rice and red onion salsa to accompany your chicken tikka masala.
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Main Course
Cuisine
Global
Servings
1
Ingredients
For the Tikka Masala:
160
g
Chicken thighs
10
g
Garlic
chopped
5
g
Ginger
3
g
Chilli, red
Deseeded, finely chopped
25
g
Onion, white
Finely chopped
30
ml
Oil, olive blend
tomato puree
Coconut cream or coconut milk
Spice mix:
3
g
Spice, paprika
Fried in some olive oil until it starts to pop
3
g
Spice, pepper, fine
2
g
Spice, garam masala
2
g
Spice, cumin, whole
5
ml
Spice, leaf masala
50
ml
Greek yogurt
5
g
Butter
30
ml
Rice vinegar
5
g
Cake flour
125
ml
Water
30
ml
Tin of red kidney beans
5
ml
Lime juice
2.5
g
Herb, coriander
Chopped
For the seeded basmati:
60
g
Basmati rice
15
ml
Oil, olive blend
1
g
Spice, salt, coarse
0.5
g
Spice, turmeric
10
g
Nuts, cashew
Roasted & roughly chopped
10
g
Seeds, sunflower
Roasted & roughly chopped
10
g
Spice, caraway, whole
Roasted & roughly chopped
5
g
Coconut, flakes
Roasted
For the red onion salsa:
20
g
Onion, red
Finely chopped
40
g
Banana
Diced
2.5
g
Herb, parsley
Finely chopped
2.5
g
Herb, coriander
Finely chopped
Instructions
For the tikka masala:
Combine everything together for the spice mix. Divide in two.
Combine half of the spice mixture with chilli, garlic, ginger and yogurt in a large bowl.
Add chicken and leave to marinade for at least 30 minutes.
Melt butter in a pan over medium heat. Add onions and the remaining spice mix. Cook for 5 minutes.
Sprinkle flour over onions, add tomato puree and water. Stir well & leave to simmer until slightly thickened.
Remove from heat & season with salt.
Place chicken in in baking tray & roast in the oven until cooked.
When the chicken is cooked, add to the sauce base together with coconut cream & lime juice.
Simmer for a few minutes and then add chopped coriander last.
For the seeded Basmati:
Heat oil in a large frying pan.
Add the rice and toss while toasting for a few minutes.
Add the remaining ingredients and stir to combine.
Add water and bring to a simmer, then cover and cook over low heat for 15 minutes. Remove from the heat and let stand for five minutes.
For the red onion salsa:
Mix all the ingredients together and serve separate.
Keyword
Chicken