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Recipe: Chicken tikka masala

Dumbbell icon High protein
Gluten free
45 mins

Method

Invented in the UK to satisfy British people who wanted a gravy with their spiced chicken,  is the undisputed number one curry here but its fame has spread around the world with Tom Cruise being a particular fan.

We use our Brilliant Base Asian Paste massaged into boneless and skinless chicken thighs, then add tomato notes thanks to the addition of our Tomato Fondue base and spice up the masala sauce with our Indian Gravy. Double cream is used for indulgence and the secret here is to let the chicken thighs grill out first, before braising in the sauce in the oven.

From a nutritional point of view, the use of three of our Brilliant Bases here means it’s bursting with flavour, vitamins and minerals, while being high in protein thanks to the chicken.

  1. Pre-heat oven to 140C/280F (fan) or 160C/310F (convection)
  2. Stir together the Asian Paste, yoghurt and lime
  3. Massage the mix into the flesh of the chicken and allow 15-20 mins to infuse
  4. Place in deep oven proof dish, grill both sides, flipping over until the flesh is sealed and golden
  5. In a tall jug, stick blend all the other ingredients except the butter
  6. Pour the sauce over the chicken and braise in the oven for 40-45 minutes
  7. Once the chicken is cooked, lift out and stir in the butter (if using for an optional indulgence)
  8. Garnish as you feel, onion seeds, toasted coconut and a sprinkling of chopped coriander leaf
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Ingredients

400g/14oz chicken thighs boned and skinless 250g/9oz BB Indian Gravy 200g/7oz BB Tomato Fondue (or passata) 100g/4oz BB Bone Marrow Broth (or other stock) 60g/2oz yoghurt 100g/4oz double cream 60g/2oz BB Asian Paste 30g/1oz diced red chillies 30g/1oz chopped coriander leaf 30g/1oz lime zest 60g/2oz grass-fed butter (optional)
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Nutrition per serving*

Serves 2
600 kcals
30g fats
33g carbs
38g protein

*without the indulgent butter

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