Chicken Tikka Masala: British Favourite

Ingredients: 300 g basmati rice * 4 skinless chicken breasts * 2 tbsp vegetable oil * 15 g butter * 2 onions, roughly chopped * 3 tbsp chicken tikka masala paste * 1 red pepper, cut into pieces * a can of chopped tomatoes * 2 tbsp tomato purée * 1–2 tbsp mango chutney * 75ml cream * 4 tbsp plain yoghurt * salt * ground black pepper * parsley or coriander leaves * naan bread

Whenever I cook this recipe for my friends and present it as a traditional British dish, I always get the same reaction: „

This can’t be true!“Well, I am not sure about its origin, but it surely is one of the most popular British dishes.

Cook the rice following packet directions. Check the rice is tender and water has evaporated. it with a fork, season with salt and pepper, and then cover with a lid to keep it warm.

Heat the oil and butter in a large, deep frying pan over medium-high heat. Then add the onions and a pinch of salt. Cook until soft and golden. Add the paste and pepper, and cook for another 5 minutes.

Add the chicken breasts, cut into 2 cm cubes, and stir well to coat in the paste. Cook for 2minutes, then tip in the toma- toes, and the purée. Cover with a lid, reduce heat to medium-low, and gently simmer, stirring occasionally, until the chicken is cooked through. If the sauce is too thick, add a little water; if it is too thin, let it a little longer to thicken.

Remove the lid, stir through the mango chutney, cream and yoghurt, then gently Season to taste.

the rice 4 plates and top with the aromatic chicken in sauce. Scatter with the coriander or parsley leaves and serve with naan bread.