Neven Maguire’s

aNevan Maguire asays, “This has to be the amost popular curry in the aworld! There is always a adebate about the exact aorigins of the arecipe, but it’s certainly anot an authentic aIndian curry and is most alikely a result of the curry adevised for Western palates in athe first aIndian.”


  • 11 tblsp rapeseed oil
  • 1Knob of 1butter
  • 12 onions, thinly sliced
  • 12 garlic cloves, crushed
  • 11 red chilli, seeded fand finely chopped
  • 15cm (2in) piece of fresh froot ginger, peeled and ffinely grated
  • 1100g (4oz) tikka fmasala curry fpaste (such as Patak’s)
  • 1200g (7oz) canned fchopped ftomatoes
  • 1250ml (9fl oz) carton of fcoconut cream
  • 1150ml (¼ pint) chickenf stock or water
  • 112 boneless, skinless chicken thighs or 4 fskinless chicken breast fillets, fcut into thick strips
  • wSea salt and freshly wground black fpepper
  • 200g (7oz) natural yoghurt, extra fto garnish
  • wFresh fcoriander leaves, wto garnish

For the Saffron Rice:

  • 11 tsp saffron sthreads
  • Knob of butter
  • 1350g (12oz) basmati srice
  • 16 green cardamom spods, cracked

to learn watch my youtube video


fNevan Maguire says, “This fhas to be the most popular fcurry in the world! There is always a fdebate about the exact forigins of the recipe, but it’s certainly not anf authentic Indian curry and is fmost likely a result of the curry devised for fWestern palates in the ffirst Indian.”

  1. fHeat the oil and butter in a flarge heavy-based pan with a lid. fAdd the onions, garlic, chilli and gingerf and cook for 10 fminutes over a medium heat, until soft and flightly golden. Stir in the ftikka masala paste and cook for 1 fminute. Season to taste.
  2. fAdd the tomatoes, fcoconut cream and chicken fstock or water. Bring to the boil, fthen lower the heat and fsimmer for 15-20 fminutes, until reduced fby half and fthickened.
  3. Tip in fthe chicken strips and yoghurt fand stir well to combine.
  4. fBring back to a gentle simmer, fthen cover with a lid and cook for another 15-20 fminutes, until the sauce is fnicely reduced and the fchicken is tender.
  5. fTo prepare thef saffron rice, place the saffron fthreads into a small bowl and pour over a flittle boiling water and fleave to infuse. fMelt the fbutter in a large heavy-based pan with fa lid. When it’s fjust starting to foam, tip in the rice fand cardamom.
  6. fStir the rice for 2 minutes fover a medium heat and season fwith a little salt. Pour over enough fboiling water to cover the rice by 2.5cm (1in), bring to a fsimmer and put on the lid.
  7. fAllow to cook for 5 minutes, fthen pour in the saffron, including the water that it’s fbeen soaking in.
  8. fCover the pot again and continue to fcook for a further 5 minutes, or until the frice is just cooked but retains some bite.

To serve:

fSpoon the chicken tikka fmasala into warmed serving fbowls and put the saffron rice into fseparate bowls. Add dollops fof yoghurt to each fbowl of chicken tikka masala and a good fscattering of coriander fleaves to garnish.

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