Chicken Tikka Masala
Hey gang,
We are cooking up another restaurant dish this week, This one is always a huge family favourte and was requested by one of our “kids in the kitchen “
Our baked chicken tikka is gorgeous on its own for a lunchtime wrap or sandwich, when you add it to our masala sauce this dish becomes restaurant class.
serve it will all the trimmings, like boiled rice, naan bread and poppadom’s for a proper Tuesday Night Indian feast
note : if you are not a fan of coconut milk this can be replaced with 200mls of chicken stock and 200 mls of double cream
We cant wait to see you all cook up a storm
Jolene and Lils
Chicken tikka masala
For our Chicken tikka Masala the chicken will be marinated in yoghurt and curry spices and baked in the oven. The children will have great fun doing this part and it will be a great skill to learn, one they will have for life.
Equipment
- 2 mixing bowls
- 1 baking tray with a wire rack if possible
- 1 saucepan for the sauce
- 1 Scissors
- 1 saucepan for the rice
- 1 Scissors
- 1 Chopping board
- 1 small knife
- 1 peeler
- 1 Grater
Ingredients
For the chicken Tikka
- 3 chicken breasts
- 200 g Greek style Yoghurt
- 1 tbsp mild/ medium curry powder
Masala Sauce
- 1 splash rapeseed oil
- 2 garlic cloves
- 1 onion (optional)
- 3 tbsp of tomato puree
- 1 tbsp of mango chutney
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp Garam Masala
- 400 g coconut milk
sides
- Boiled Rice ( we are using boil in the bag)
- naan bread and poppadoms
Instructions
- Preheat the oven to 200c fan
- Add the yoghurt and 1 tablespoon of curry powder to a mixing bowl
- With clean sharp scissors, we are going to start by cutting the chicken into little chunks
- Add it to the mixing bowl with your marinade (curry and yoghurt and mix)
- Remove the chicken chunks from the bowl and add your wire rack (if you have one)place on baking tray and bake for 20 to 25 mins
- ask an adult to boil the rice (boil in the bag is really handy!)
- using a clean chopping board we are going to chop the onion. our younger kids will use the scissors and peelor method our older kids can use the bridge and claw method as shown
- peel and with a small grater , grate the garlic
- We are going to make the curry paste by mixing the tomato puree, mango chutney, curry powder, cumin and Garam Masala
- Put your saucepan over low heat and add a little rapeseed oil and cook the onion a garlic for 1 minute until soft
- add the coconut milk and stir
- Gently whisk your curry paste into the coconut milk and leave to simmer
- Clean up your workspace by putting any waste in the bin and wiping down the countertop
- When the chicken tikka is cooked add it to the saucepan with the Masala sauce
- Serve with your drained boiled rice, Toasted Naan bread and poppadoms.
- Dont forget to take a photo and send it to me! Enjoy
Video
Tried this recipe?Let us know how it was!
