1 teaspoon ground turmeric, curry powder or pinch of saffron strands, optional
1 bunch spring onions
1 1/2 cups light cream or yogurt (cream tastes much better but yogurt is healthier), optional
7 ounces tomato paste = 1 full tube
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Put the kettle on to boil
Heat a large frying pan over medium to high heat and add the garam masala and paprika. Toast for a couple of minutes then tip the spices onto a plate and set aside.
Drizzle some oil into the frying pan. Cut the chicken breasts into bite-sized chunks and fry, tossing from time to time, until brown all over, about 5 minutes.
Tip the rice into a medium pan and add the turmeric (or curry powder or saffron strands) if using. Pour over enough boiled water to come about 3/4 inch above the rice (roughly 2 cups of water, to be pedantic). Cover with the lid and return to the boil. Then reduce the heat to low and leave to cook for as long as it says on the package instructions.
While the rice is cooking away, give the chicken a little toss and then trim and finely slice the spring onions (both the green and the white bits), peel and grate the ginger and peel and finely chop the garlic.
Add the spring onions, ginger and garlic to the chicken along with the cream or yogurt, if using, tomato paste, mustard powder and toasted garam masala and paprika.
Now at this stage, the sauce may not look its prettiest, but keep stirring it and once it starts looking more like the chicken tikka masala you know (and in my case love), leave it to bubble away on a low to medium heat for a few minutes to cook the chicken through.
Check the rice is tender and has absorbed all the water. Fluff it up with a fork, season with salt and pepper, add a drizzle of oil, if you like and then pop the lid on to keep the rice warm.
Check that the chicken is cooked there should be no pinkness remaining. Then taste the sauce, adding more heat (with paprika) or seasoning, to your taste. If the sauce is too thick, add a little water; if it is too thin, let it bubble away a little longer to thicken.