Chicken Tikka Masala
Ingredients
- 800g chicken thigh fillets cut into large bite sized chunks
- 75g greek yoghurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp cayenne pepper
- 2 tsp ground coriander
- 1 heaped tsp garam masala
- 1 tsp dried methi leaves (optional)
- 1 tsp amchur mango powder (optional)
- 1 tsp salt
- for the curry:
- 1 tbsp veg oil
- 50g butter
- 1 large chopped onion
- 1 tbsp garlic chopped
- 1 heaped tbsp ginger chopped
- 1 tbsp paprika
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp cayenne pepper (optional)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground cardamom or seeds from 8 pods
- 400g tin chopped tomatoes
- 200ml chicken stock
- 125ml double cream
- 2 tsp brown sugar
- 1 tsp salt
Preparation
Put the chicken pieces in a mixing bowl, add the remaining marinade ingredients, mix well and put in the fridge for 6+ hours, overnight is best
To cook the chicken, separate them out onto a large metal baking tray and grill them on high for four mins each side
Set aside
Now make the sauce
Add the oil and butter to a large pan on 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 mins, then stir in the dry spices and cook off for 2 mins stirring continuously
Add the tinned tomatoes, stir and let the sauce simmer lightly for 5 mins
Remove the pan from the heat and blend the contents with a stick blender until smooth
Place back on the heat and stir in the chicken, stock, cream, sugar and salt to the pan, and bring back up to a medium simmer for 10 mins, add the lemon juice and check the seasoning