25 g butter
500 g chicken breast fillets; cubed
1 295 g can condensed tomato soup
150 ml milk
3 tablespoons tikka paste
2 tablespoons coriander leaves; chopped
Yield: 4 servings
Melt the butter in a frying pan and gently stir-fry the chicken for 5 minutes until the chicken is cooked through. Stir in the soup, milk and tikka paste and simmer for 10 minutes, stirring occasionally. Pile into a serving dish and top with the chopped coriander. Serve with rice or Indian breads.
NOTE:
Other meats give equally good results – try using turkey or pork. For a vegetarian tikka masala, replace the chicken with a mixture of vegetables such as cauliflower and broccoli florets, diced potatoes or aubergines and sliced courgettes.