Chicken Marsala is an Italian American classic. In its most basic form, it starts with thin pieces of boneless, skinless ...

Butter chicken and tikka masala are both delicious dishes, but they are far from the same. Here's what sets the two apart, ...

The smoothness of the sauce causes it to coat the chicken pieces inadequately, and the heavy tomato presence reminds me more ...

Increase the heat and pour in the Marsala. Bring to the boil and let it bubble for 2 minutes. Stir in the passata, sugar, orange zest, raisins and basil. Season with salt and pepper. Reduce the ...

Pat dry to remove any excess moisture. Preheat the oven to 195°C. Place the tomato masala sauce in an 8.5 x 11.5-inch oven dish. Lay the chunks of pollock skin-side-up in the tomato masala.

For the tikka masala sauce, bring the stock to a simmer in a ... Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and ...

This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread.