Chicken Tikka Masala
Is there a curry more famous or well-known than the Chicken Tikka Masala? It’s definitely famous for a reason - the rich, creamy sauce is so full of those iconic Indian spices, yet mild enough for everyone to enjoy, no matter their spice level! With a garlic and herb naan bread and lots of mango chutney to top it all off, this curry definitely deserves its place at the top!
Ingredients
Marinade
8 boneless and skinless chicken thighs - cut into bite sized pieces
5 tbsp natural set greek yoghurt
3 cloves garlic - minced
1 thumb sized piece of ginger - grated
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
½ tsp chilli
1 tbsp lemon juice
1 tsp salt
Sauce
3 tbsp butter
2tbsp oil
1 large onion - finely chopped
2 cloves garlic - minced
1 thumb sized piece of ginger - grated
1 tsp cumin
1 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
400g carton passata
½ tsp chilli powder
280ml double cream
2 tsp honey
A handful of chopped fresh coriander
Salt to taste
Method
Marinade
Place all of the marinade ingredients into a bowl and mix well.
Add the chicken and cover it thoroughly in the marinade.
Leave it in the fridge for at least 2 hours to marinade.
Sauce
Remove the chicken from the fridge 20 minutes prior to cooking to bring it up to room temperature.
Heat the oil in a large skillet pan and add small batches of the marinated chicken and cook for 3-4 minutes, making sure to turn the chicken to ensure that all sides are cooked. Place in a bowl and set aside.
Melt the butter in the pan, and then fry the onions until they’re soft.
Add the garlic and ginger and cook for a further minute.
Next, add the cumin, garam masala, turmeric and coriander and cook until they are fragrant (1-2 mins)
Thoroughly stir in the passata, then add the salt and chilli.
Simmer for approximately 15 minutes, until the sauce thickens.
Stir in the honey and cream. Mix them in well, and then add the chicken.
Make sure the chicken is heated through thoroughly. Add the chopped coriander and serve with rice.
