This chicken tikka masala recipe has become a firm favourite in our family. The sauce is thick, tasty and there's plenty of it. Slow cooking the chicken makes a cheaper cut of meat deliciously tender.
Ingredients and Tools:
2 kg Chicken Thigh Fillets £10.60
Yogurt 45p
Cream 95p
Ground Almonds £1.39
Coriander 45p
Cumin 23p
Paprika 13p
Curry Powder 79p /2 = 40p
Onions 45p
Peppers £1.19
Garlic 16p
Chillies 47p
Ginger 43p
Tomato Puree 33p
Total = £17.63
Makes 21 servings = 84p per serving
Food purchased from Aldi
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Cut the chicken into bite sized pieces.
Pop it in the slow cooker - I'm going to leave it in there to marinade instead of making more washing up. You can prepare the chicken the day before and put it in a tub or covered bowl to marinade overnight or for a few hours in the fridge. The longer the chicken is left to marinade (up to about 12 hours) the more intense the flavour will be.
Finely chop the ginger.
and the garlic.
Dice the chillies too and add them all to the slow cooker with the chicken.
Finely chop the fresh coriander and add a really good sized handful.
Next add the spices, half a tub of curry powder, half a jar of cumin and a quarter of a jar of paprika.
Pour the full tub of yogurt over the chicken and spices.
Give it a stir and leave it to marinade.
Chop the onions.
And the peppers, add them to the slow cooker.
Fry the onions until they're soft, add them to the slow cooker.
Add the ground almonds and tomato puree to the slow cooker.
Give it all a good stir.
Cook on low for about 8 hours. If you're in a rush you can cook this on high for 5 hours instead.
At the end of the cooking time stir in the cream and portion up the curry ready for the freezer.
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Here are some of my previous curry recipes:
Here are some of my previous curry recipes:
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