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Chicken Chilli Masala

This one has a bit of a zing to it, but a good one at that. I've used a combination of Tikka Masala and Madras Spice Paste. This combines the zesty flavours of Tikka Masala with the warmer, spicier notes of a Madras - the result being a spicy and utterly satisfying meal, that won't quite blow your head off but will certainly help warm up those winter evenings.

1 out of 3 Difficulty
3 out of 3 spice levels Hot
40 mins Preparation

Ingredients

Serves 4 people

  • 450g chicken, skin removed and cut into 1 inch cubes
  • 150g onion, chopped
  • 150g canned chopped tomatoes
  • 2 tbsp Patak's Tikka Masala Paste
  • 1 tbsp Patak's Madras Spice Paste
  • 1 chilli, sliced
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp vegetable oil
  • 100ml water

Method

  1. Heat the oil in a pan and fry the chopped onions for 2 minutes. Add the chicken and chilli and fry for a few minutes to seal the meat.
  2. Add the Patak's Tikka Masala Spice Paste and Patak's Madras Spice Paste and fry for 2 more minutes. Sprinkle in some water to prevent the Spice Paste from burning.
  3. Add the chopped tomatoes and bring to the boil stirring occasionally.
  4. Add the water and bring back to the boil. Reduce the heat, cover and simmer for 15 - 20 minutes or until the chicken is cooked through.
  5. Garnish with chopped coriander and serve with Patak's Naan Breads and Patak's Raita.

  • Serves 4 people

    • 450g chicken, skin removed and cut into 1 inch cubes
    • 150g onion, chopped
    • 150g canned chopped tomatoes
    • 2 tbsp Patak's Tikka Masala Paste
    • 1 tbsp Patak's Madras Spice Paste
    • 1 chilli, sliced
    • 2 tbsp fresh coriander, chopped
    • 2 tbsp vegetable oil
    • 100ml water
    1. Heat the oil in a pan and fry the chopped onions for 2 minutes. Add the chicken and chilli and fry for a few minutes to seal the meat.
    2. Add the Patak's Tikka Masala Spice Paste and Patak's Madras Spice Paste and fry for 2 more minutes. Sprinkle in some water to prevent the Spice Paste from burning.
    3. Add the chopped tomatoes and bring to the boil stirring occasionally.
    4. Add the water and bring back to the boil. Reduce the heat, cover and simmer for 15 - 20 minutes or until the chicken is cooked through.
    5. Garnish with chopped coriander and serve with Patak's Naan Breads and Patak's Raita.