Chicken Tikka Masala

INGREDIENTS

✅ 800g chicken thigh fillets cut into large bite sized chunks

✅ 1 tbsp garlic paste

✅ 1 tbsp lemon juice

✅ 2 tsp paprika

✅ 2 tsp ground coriander

✅ 1 tsp dried methi leaves (optional)

✅ 1 tsp salt

✅ 1 tbsp veg oil

✅ 1 large chopped onion

✅ 1 heaped tbsp ginger chopped

✅ 1 tsp ground turmeric

✅ 1/2 tsp cayenne pepper (optional)

✅ 1 tsp ground cumin

✅ 400g tin chopped tomatoes

✅ 125ml double cream

✅ 1 tsp salt

✅ 75g greek yoghurt

✅ 1 tbsp ginger paste

✅ 1 tsp ground cumin

✅ 1 tsp cayenne pepper

✅ 1 heaped tsp garam masala

✅ 1 tsp amchur mango powder (optional)

For the Curry

✅ 50g butter

✅ 1 tbsp garlic chopped

✅ 1 tbsp paprika

✅ 1 tsp garam masala

✅ 2 tsp ground coriander

✅ 1/4 tsp ground cardamom or seeds from 8 pods

✅ 200ml chicken stock

✅ 2 tsp brown sugar

METHOD

✅ 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.