Chicken tikka masala
Chicken Tikka Masala
Chicken Tikka Masala is Britain's favourite dish. This is a great recipe to replace your Friday night takeaway.
Ingredients
- 800g boned skinless chicken thighs
- FOR THE FIRST MARINADE:
- 5 tbsp ginger-garlic paste
- 1/2 lemon, juice only
- FOR THE SECOND MARINADE:
- 1 tsp each: salt & garam masala
- 1/4 tsp each: ground coriander, ground cumin, turmeric & chilli powder
- 120g greek style yoghurt
- FOR THE SAUCE:
- 40g unsalted butter
- 3/4 tsp garam masala
- 1/4 tsp ground fenugreek
- 1 1/2 tsp ground turmeric
- 1/2 tsp medium chilli powder
- 2 onions, finely diced
- 1 inch piece ginger, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp tomato purée
- 2 x 400g tins tomatoes
- 3 tbsp Greek-style yoghurt
- 200ml coconut milk
- 1 bunch coriander, leaves and stalks, finely chopped
- Sea salt and freshly ground pepper
Instructions
1. Massage the garlic, ginger
and lemon juice into the chicken. Refrigerate for 30 minutes. 2. Add the second marinade ingredients, mix well and
refrigerate, ideally for 6 hours, or 30mins if you can’t
wait that long. 3.Meanwhile make the sauce. Fry the dry spices in the
butter for a couple of minutes then add the onions and
cook over a medium heat until softened. Mix with the oil and a tbsp of salt, ensuring all slices are covered.4. Add the ginger and garlic and fry for two minutes, then
add the tomato puree and cook for two minutes more. 5. Pour in the tinned tomatoes and simmer for 20mins,
stirring occasionally. Take off the heat and allow the
flavours to infuse. .6. When the chicken is ready, cut into bite-sized pieces
and thread on to skewers. Cook under a hot grill until
charred (approximately 7 minutes per side). Add to the
tomato sauce and simmer for 10 minutes. 7. To finish add the coconut milk, yoghurt, chopped coriander and seasoning. Simmer for five minutes and serve with boiled rice and poppadoms.
Details
Total time: Yield: Serves 4-6