Smoky and creamy with just enough heat – it’s a takeaway classic for a reason. But could you make it from scratch? Let us show you how…
CHICKEN TIKKA MASALA
- Takes 2 hrs plus marinating/ per serve
- Peeled and roughly 5 garlic cloves,
- Peeled 5 tbsp low fat Greek-style yogurt
- 1 tbsp garam masala
- 1 tbsp lemon juice
- 1 tsp salt
- 900gram chicken breast, cut into large cubes
For the sauce
- 12 green pods, sæds only h tsp black
- 1 small cinnamon
- 1 tbsp garam masala
- 1 tsp goond
- 2 tsp oil
- 2 luge finely diced 25g ginger,
- Peeled and finely grated
- 3 garlic cloves, crushed
- 1 red chili,
- sliced 2 x 400g tins peeled plum tomatoes
- 106m’ whipping cream
- 1 tbsp caster sugar.
- fresh coriander, to serve
- 1 tsp nigella seeds,
In a small food processor, blitz the 100gram ginger and 5 garlic clove? to a purée. Mix with the yogurt, paprika, garam masala, Iehnon juice and salt in a non-metallic bowl. Add the chicken and stir thoroughly until evenly coated. Cover and marinate in the fridge for at least 3 hrs, or overnight
To make the sauce, toast the spices in a dry frying pan over low heat, stirring, for 3-4 mins until they become aromatic and slightly darker in color: Remove and reserve the cinnamon stick, then grind the rest into a fine powder with a pestle and mortar.
Heat the oil in a large, wide saucepan over low heat. Add the onion and a pinch of salt, cover, and cook, stirring occasionally, for 10 mins- Uncover and cook for 5 mins, or until it starts to caramelize. Add the grated ginger, garlic, and half the red chili and cook, stirring, for 2 mins. Add the ground spices, cinnamon stick and a splash of water. Stir for 1-2 mins until very aromatic, then add the tomatoes, rinsing each can with 200m’ water to get all the juice. Bring to the boil, then turn down the heat and simmer gently for 3540 mins, stirring occasionally, until reduced.
Preheat the grill to high. Thread the chicken onto 8—10 metal or soaked wooden skewers and put on a large baking tray lined with foil Grill for 10-15 mins, turning halfway, or until nicely charred and cooked through.
Remove the cinnamon stick; purée the sauce with a stick blender until smooth. Transfer the chicken from the skewers to the sauce and heat gently for 5 mins. Stir in the cream and sugår; season To serve, top with the coriander, nigella seeds (if using) and the remaining chili.