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...