Chicken Tikka Masala with Crispy Ginger and Herby Yoghurt
By The Spice Tailor
Published on 21 December 2023
Rich and comforting chicken tikka masala ready in just 25 mins. Enjoy this takeaway classic at a fraction of the cost with The Spice Tailor meal kit. We’ve used chicken thighs, but make this even speedier with chopped chicken breast or sliced paneer. Top with warming crispy fried ginger, herb flecked yoghurt and basmati rice for the ultimate TV dinner. Looking for more curry recipes? Look no further.
Time and servings
25 minsTotal time
3Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp vegetable oil, plus extra ½ tsp
- 4 cm piece of ginger, peeled and cut into long thin slices
- 75g natural yoghurt
- 15g mint, leaves picked
- 15g coriander, leaves picked and roughly chopped
- 45g cucumber, deseeded and finely diced
- 1 (300g) pack The Spice Tailor Original Tikka Masala Curry Kit
- 250g chicken thighs, diced
- 2 green chillies, cut into long thin slices
Method
Step 1
Heat ½ tsp vegetable oil in a frying pan over a medium heat. Fry the ginger for a few minutes until golden and crispy, then remove from the pan and leave to one side on a piece of kitchen roll.Step 2
Mix the yoghurt, mint and most of the coriander together in a small food processor, or pestle and mortar, until smooth. Season to taste with salt. Stir through the finely diced cucumber and set to one side.Step 3
For the curry, return the frying pan to a medium high heat. Add the remaining 1 tbsp vegetable oil, dry spices from the spice sachet and fry for 20 secs until aromatic.Step 4
Add the diced chicken thighs to brown lightly. Add the Original Tikka Masala base sauce from the small pouch and simmer for a few mins.Step 5
Stir in the main sauce, bring to a simmer and gently bubble for 4-5 mins until the chicken is cooked through, adding a splash of water if it begins to look a little dry.Step 6
Serve with basmati rice, drizzle over the herby cucumber yoghurt, then scatter with remaining coriander, sliced chilli and fried ginger.