I have tried many different recipes for Chicken Tikka Masala and feel that this version is fairly easy and uses mainly store cupboard spices. You need to start the night before or early morning in order to marinate the meat for the best flavour.
Chicken Tikka Masala
Ingredients:
- 7-800g boneless chicken thighs, trimmed and chopped into 2.5cm inch cubes
- 2 tbsp lemon juice
- 3 crushed garlic cloves
- 2 tbsp grated ginger
- 1 tsp of each – ground cumin, chilli powder, paprika, garam masala
- 6 tbsp double or single cream3 tbsp sunflower oil
- 2 medium onions, thinly sliced
- 2 tbsp grated ginger
- 6 garlic cloves
- 1 tbsp each ground coriander and paprika
- 1 tsp each turmeric, hot chilli powder
- 3 large tomatoes peeled and finely chopped
- 4 tbsp greek natural yoghurt
- 350ml chicken stock
- coriander leaves to garnish
Directions:
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1. Mix the marinade ingredients in a bowl (lemon juice, garlic, ginger, spices and cream), add the chicken pieces and leave overnight or 8 hours in the fridge.
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2. For the sauce (you can also make in advance) heat the oil in a pan over a medium heat and fry the onions – you want a bit of colour on them – around 10 mins. Add the ginger and garlic and stir for a minute. Add your 4 spices then keep stirring over the heat as you add the yoghurt. Finally add the chopped tomatoes and a good pinch of salt and leave to simmer for 20 mins with a lid on. Job done!
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3. About 40 mins before you are ready to eat put the grill on hot and skewer your chicken onto some barbecue skewers and place on a grill pan ready to cook. You want the pan around 6 inches below the heat so that the meat is browned but cooked through. Allow 20 – 30 mins for this and once cooked you can throw it in the reheated sauce to keep warm.
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4.You just need to cook some rice to serve, grill a couple of naan breads and sprinkle a handful of chopped coriander leaves in to garnish.
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