Chicken Tikka Masala
Ingredients
- for the marinade
- 750g chicken thigh fillets cut into large bite sized chunks
- 150ml full fat greek yoghurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp rapeseed oil
- 2 tsp lemon juice
- 1 heaped tsp ground cumin
- 1 heaped tsp smoked paprika
- 1 heaped tsp ground coriander
- 1 heaped tsp garam masala
- 1/2 tsp ground black pepper
- 1 tsp salt
- for the curry:
- 3 tbsp rapeseed oil
- 50g butter
- 1 finely chopped onion
- 1 tbsp garlic
- 1 heaped tbsp ginger
- 1 tbsp sweet or smoked paprika
- 2 tsp ground turmeric
- 1 tbsp garam masala
- 1/2 tsp cayenne or chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- seeds of 8 green cardamom pods
- 400g tin chopped tomatoes
- 400ml chicken stock
- 125ml double cream
- 1 heaped tsp brown sugar
- 1 tsp salt
Preparation
Put chicken pieces in a bowl, add the remaining marinade ingredients, mix well and put in the fridge (for at least 2 hours)
Heat up a large heavy bottomed pan or a griddle to the highest heat, add 1 tablespoon of oil and sear off the chicken in 3 batches for a couple of mins
Set chicken aside
If you are using the same pan to make the curry, wipe the bottom of the pan with some kitchen towel
Add 2 tbsp oil and the butter to a medium high heat, add the chopped onion and ginger and fry off, stirring regularly until the onion is translucent, add the garlic and fry off for another 3 or 4 mins, add all the dry spices for the curry sauce and cook off for 2 mins stirring regularly
Add the tinned tomatoes, stir and let the sauce simmer lightly for 10 mins
Remove the pan from the heat and blend the contents with a stick blender until smooth
Place back on the heat and add the chicken, stock, cream, sugar and salt to the pan, bring back up to a med simmer for 15 mins, add the lemon and check seasoning
Foodobsessedgirl