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Method Prep:20min › Cook:20min › Ready in:40min
Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth and set aside.
Heat the oil in a large frying pan, add the onion and fry over a medium heat for 3 to 4 minutes, stirring constantly.
Stir in the masala curry paste and fry for a further 1 minute over a medium heat, stirring once or twice.
Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Mix the flour and water together and stir into the pan off the heat. Return to the heat and bring to the boil stirring constantly. Cover and cook over a gentle heat for 15 minutes.
Sprinkle in the chopped coriander and serve immediately garnished with coriander leaves.
Serve this chicken tikka masala with naan bread and mango chutney.
This was my first curry and it turned out pretty good. My fiance loves curries and thought this could do with a little extra spice, so next time I'll double the amount of masala paste. Overall simple and tasty! - 25 May 2011