Phil Vickery’s Original Chicken Tikka Masala | This Morning

Celebrity chef Phil Vickery shows how to make Chicken Tikka Masala on This Morning:

Phil’s quick and easy midweek feast for the family is a delicious chicken tikka masala using the original recipe from the man who says he came up with the dish for us curry loving Brits.
Broadcast on: 23/10/19

This Morning YouTube Channel

Ingredients

For the Rice

• 400g basmati rice
• ¼ teaspoon ground turmeric
• 6 cardamom pods, crushed

For the curry

• 2 tablespoons cornflour
• 1 medium egg white
• 400g skinless chicken breast, fat-removed, chopped

For the paste

• 1 tablespoon very finely chopped fresh ginger
• 5 garlic cloves, peeled
• 1 small red chilli, chopped
• 3 tablespoons tikka curry powder
• 2 onions, very finely chopped
• 2 tablespoons any oil
• 400g can tomatoes
• Pinch of sugar (optional)
• 10g 0% fat natural yoghurt

For the chapatti

• 125g wholemeal flour
• Pinch of salt
• 1 tablespoon olive oil
• 60ml water
• 4 tablespoons fresh coriander leaves, to serve

Method

1. Wash the rice in a colander until the water runs clear. Soak in a bowl of warm water (boiled and cooled) for 30 minutes.
2. Meanwhile, coat the chicken by mixing together the cornflour and egg white, then add the chicken and mix well.
3. Place all the paste ingredients except the oil into a small food-processor and blitz to a paste. Heat the oil in a non-stick wok over a medium heat then add the paste and cook for 10 minutes until it takes on a nice colour. Add the chicken, increase the heat to high and cook for 2-3 minutes.
4. Blitz the tomatoes and a pinch of sugar in a blender. Pour over the chicken, then gently simmer for 15 minutes, stirring occasionally to thicken.
5. Meanwhile, place the soaked rice into a saucepan and just cover with cold water, then add the turmeric and cardamom pods. Bring to the boil and then simmer.
6. To make the chapattis, sift together the flour and salt in a bowl. Stir in the olive oil and 60ml of water, and then knead until firm and elastic. Divide into four balls and roll out as flat as possible.
7. Heat a frying or griddle pan over a medium-high-heat. Cook the dough for about 1-2 minutes per side until puffed.
8. Remove the curry from the heat and leave to cool for 5 minutes, then stir in the yogurt. Serve in deep bowls with a few coriander leaves sprinkled over.