User Manual

Chicken Tikka Masala
Method
Add chicken, garlic, ginger,
curry paste and yoghurt to a bowl;
mix to combine.
Cover and refrigerate for at least
90 minutes to marinate, or overnight if
time allows.
Place the Deep Pan into your
Multifunction Pot; melt butter on
medium-high heat.
Add onion and cook for 3-4 minutes,
or until softened.
Add tomato paste, tomatoes,
cream and marinated chicken.
Bring to a boil, then reduce to
medium-low heat; cover and simmer
for 30 minutes, or until chicken
is tender.
Stir through coriander and serve
with rice.
Ingredients
1kg chicken thigh fillets, quartered
4 cloves garlic, chopped
2 teaspoons ginger, finely chopped
1/2 cup Tikka Masala curry paste
170g natural yoghurt
40g butter
1 large onion, finely chopped
2 tablespoons tomato paste
400g can diced tomatoes
250ml cream
1/4 cup chopped coriander
Cooked basmati rice, to serve
Deep
Pan
6
Serves
45
Minutes
So easy to
make in the
comfort of your
own home!