Chicken tikka masala

Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version

Nutrition and extra info

Ingredients

Chicken’s many plus points – its versatility, as well as the ease and speed with which it…

The same shape, but smaller than…

Mainly grown in Jamaica, India, Australia, China and Africa, ginger is the root of the plant. It…

An aromatic spice native to eastern Mediteranean Upper and countries Egypt. This warm,…

Garam masala

Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…

Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 small green chilli
  • red food colouring (optional)
  • Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tbsp tomato pure
  • 50g ground almonds
  • pinch soft brown sugar
  • 1 tbsp malt vinegar
  • 680ml passata
  • 100ml crme frache or double cream
  • fresh coriander leaves, flaked almonds, garam masala and smoked salt (optional), to serve
  • Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and 1/2 tsp salt. Set aside while you make the marinade. If needed,

    In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).

    To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato pure, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.

    Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crme frache or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end. If using,

    Leave the curry to sit for a few mins, then season with the garam masala and smoked salt. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes:

    <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>