Watch: Chicken tikka masala in five minutes flat
Embrace this new way of speedy cooking and you won't look back
We all know by now that chicken tikka masala is far more of a British classic than a pillar of Indian cuisine. But it's no wonder it is so popular given the timeless combination of mild spices, chunks of succulent roasted chicken and creamy red sauce.
The star dish has been popular throughout the UK for over 50 years now. But it's thought to have been dreamed by Ali Ahmed Aslam in 1971 from the kitchen of his own Glasgow curry house Shish Mahal, a restaurant which is a solid Scottish institution today.
Indian food is a whopping £4.5billion industry, accounting for two-thirds of all eating out. But what if you could recreate this curry house favourite at home and in record time? First you need Tefal's Cook4Me+ — a one pot digital pressure cooker — that will help you become a whizz in the kitchen even when facing the classics. For those nights when you want to cook something delicious, but easy, and quick, Cook4Me+ has a digital screen that guides you step by step through recipes, and has 100 ideas already built in. For your curry? Just add naan and a pint.
- 2 tbsp of sunflower oil
- 200g of chopped onion
- 600g of diced boneless chicken breast or thighs
- 140g of tikka curry paste (283g jar)
- 2 tbsp of tomato purée
- 150ml of water
- 100ml of double cream or natural yogurt
- Chop the onion.
- Dice the chicken.
- Add oil.
- Brown onion and chicken in oil for 2-3 minutes.
- Add remaining ingredients. Stir well to combine.
- Pressure cook for 3 minutes.
- Stir, season to taste and serve!
Cooked using Tefal Cook4Me+