Weeknight tikka masala
The Commonwealth Games are starting in Glasgow next week! I’m not really into sport on a day-to-day basis, but when something big comes along like the Commonwealth Games (or the Olympics, or even the World Cup), I do get a bit drawn in. When else can you watch people jumping into water very beautifully, or rolling a ball very carefully towards another ball? (no sarcasm intended, I find it fascinating!)
So, in honour of the Commonwealth Games, I thought I’d make a recipe (because that’s all I know how to do).
When I think of the Commonwealth, several countries spring to mind. The UK, obviously, but also Canada, Australia, and two countries that produce some of my favourite foods – India and Bangladesh! South Asian food is always incredible, and it’s got a huge number of options for vegetarians – saag aloo, paneer cheese, samosas, onion bhajis… you can’t beat it.
To be honest, a tikka masala is actually a British creation masquerading as an Indian curry – it’s even been called our national dish! But, since the UK is obviously in the Commonwealth too, I figure it’s okay. Totally counts. And since people say it was invented in Glasgow, it’s even more appropriate for this year’s Games!
I don’t make curries very often – they sometimes feel like a bit too much effort after a long day working. But the truth is, they don’t have to be! This weeknight tikka masala can be whipped up in only about 20 minutes, so it’s perfect for those days when you can’t be bothered to spend hours in the kitchen. By the time your rice has cooked, the curry will be ready too.
I must admit, this is definitely a cheater’s version of tikka masala. Really, the ‘tikka’ part of the name refers to something (usually chicken) that’s been marinated in a spicy yogurt – but, marinading something for hours on a weeknight is a bit more than I have the energy for (ain’t nobody got time for that). So really, this weeknight tikka masala is more like a ‘tikka masala-style curry’ – it’s not authentic, but tastes very similar.
I used Quorn chicken-style pieces in my curry, but you can use whatever protein you prefer – paneer cheese, chickpeas, or even chicken if you’re not a veggie. Go mad.
So, will you be watching the Commonwealth Games over the next couple of weeks? I’ll be rooting for both England and Wales, but I haven’t decided yet who I’ll be putting my money on!
Weeknight tikka masala
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Print Pin CommentIngredients
- 1 tbsp oil
- 1 small onion sliced or diced
- 3 cloves garlic minced
- 200 g Quorn ‘chicken’ pieces or an alternative protein
- 1 tsp smoked paprika
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp chilli powder
- 400 g carton of chopped tomatoes
- 100 ml single cream
- Salt
- Black pepper
- Boiled rice and fresh coriander to serve
Instructions
- Heat the oil in a large, deep frying pan or wok, and add the onion, garlic and Quorn pieces (or whatever protein you’ve chosen to use). Cook over a medium heat, stirring regularly, for around 5 minutes, until the onions are soft.
- Add the spices, and cook for a further 1-2 minutes, stirring constantly.
- Next, add the chopped tomatoes, and bring to a gentle simmer. Cook for 5-10 more minutes, until your chosen protein is fully cooked, and the sauce has thickened nicely.
- Remove from the heat. Add the cream and seasonings, and mix well. Serve with boiled rice and plenty of fresh coriander.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Thank you for this recipe! And for the mushroom stroganoff one. I’ve been on the hunt for quick meals I can make ahead for my husband and I to reheat for lunch because we both work late. I just made both of these for this week and they are both awesome! The only thing I might do with this is double the tomato and cream to make more sauce. I used the Quorn cutlets and just cooked it and cut it up, so maybe it ended up being too much.
Will definitely be using both of these recipes in our regular rotation!
Aw thanks for your message Amber, I’m really glad you found some quick recipes to help you out! :D
Wow Becca, I made this today and it was absolutely delicious!
When browsing around for recipes I often end up on your blog and the result is always a success, consider me a fan (especially for this recipe, and your mushroom stroganoff, yum!)
Yay thanks Raissa! :)
Instead of chicken could you use courgettes as I have a courgette that weighs 775g and really don’t know what to do with it. The recipe looks and sounds great (I don’t like coconut/milk which is used in most tikka masalas). Should I roast the courgette first and then follow the recipe. Or do you have a better recipe for the courgette. Thanks for your help
You could use courgette! Obviously you won’t be getting much protein from it, but I’m sure it would be delicious nonetheless. Roasted courgette is delicious, or you could just sauté it quickly before adding the sauce.
Alternatively, I think courgette goes nicely with goat’s cheese!
Wow I’m Indian and this looks yumm! :)
this sounds pretty simple and doable everyday because i loveee tikka masalsa :)
This looks so wonderful! I just bought my first Indian cookbook and I think the first thing I’ll make is paneer cheese, and I am going to use it in this recipe! I’m glad you added that note about using another protein because I never would have thought of it.
Wow good luck with making paneer! I loooove paneer but I bet homemade is even better :)
This is my idea of the perfect weeknight meal – quick, easy and lots of flavour. Enjoy the games … from a fellow citizen of the Commonwealth (of the Canadian variety :)
My mouth is watering! And I love Quorn chicken, I think it’s so much tastier than any other meat substitute.
This looks delicious!! I’m all for Indian dishes (and any other cuisine, really) that can be whipped up in 20 minutes. Thanks for sharing the recipe!
This looks delicious! Do you have anywhere on your blog that shows how to convert your recipes to US measurements?
I’m afraid I don’t, sorry, but 400g of tinned tomatoes is probably around 2 cups, and 100ml of cream is just under half a cup :) to be honest in a recipe like this it doesn’t matter if you’re not entirely accurate anyway!
I always use this site for conversions (various – flour, butter, weight, volume, etc are linked on the right hand side so just click on what you need!)
http://www.traditionaloven.com/conversions_of_measures/weight_units.html
Thanks for sharing Pre! :)