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INGREDIENTS
• 5 mls oil
• 15g butter
• 1 large onion sliced
• 3 tbsp tikka masala paste
• 4 boneless, skinless chicken
breasts, cut into 2 ½ cm cubes
• 1 red pepper, deseeded and cut
into chunks
• 1 x 400g can chopped tomatoes
• 2 tbsp tomato puree
• 150mls coconut cream
@panasonickitchen
1. Place the oil, butter and onion and in a large
casserole dish. Place on the base of the oven
and cook on MEDIUM MICROWAVE for 3 mins.
2. Add the paste and cook on MEDIUM MICROWAVE
for a further 3 mins.
3. Add the chicken and stir well to coat. Add the
pepper, tomatoes and tomato puree.
4. Cover and cook on CONVECTION 160ºC +
MEDIUM MICROWAVE for 20 – 30 mins or until
the chicken is cooked. Stir occasionally.
5. Remove the lid and add the coconut cream.
Cook on MEDIUM MICROWAVE for 3 mins to
warm through. Season and serve with basmati
rice and naan bread.
If the sauce is to thick add small amounts of water
to thin down.
CHICKEN TIKKA
MASALA
METHOD
ACCESSORIES
Serves 4 / Dish: 3 litre large casserole dish
Oven Accessory: base of oven