Chicken Tikka Masala

Ingredients

• 3 boneless, skinless chicken thighs
• 125g plain yoghurt
• 2 tbsp lemon juice
• 14 cloves garlic, finely chopped
• 4 tbsp grated fresh ginger
• 2 tbsp salt
• 4 tsp cumin powder
• 6 tsp garam masala 
• 6 tsp paprika
• ½ tsp cayenne pepper
• 3 tbsp oil
• 1 large onion finely chopped
• 2 tsp turmeric
• 2 tsp ground coriander
• 2 tsp chilli powder
• 1 tbsp tomato puree
• 800g tomato sauce
• 300ml water
• 250ml heavy cream
• Served alongside cooked rice and naan bread 

Method

1. Cut your chicken into cubes
2. Combine your chicken with 125g yoghurt, 2 tbsp lemon juice, 6 cloves garlic, 2 tbsp ginger, 1 tbsp salt, 2 tsp cumin, 3 tsp garam masala, 3 tsp paprika.
3. Stir well until well coated.
4. Refrigerate overnight.
5. Remove from fridge.
6. Heat 1 tbsp oil in a pan over medium high heat until smoking.
7. Add half of your chicken.
8. Cook for 2 minutes and flip.
9. Remove and set aside.
10. Add more oil if required and cook your second half of chicken.
11. Grab a dutch oven or pot with a lid.
12. Add 3 tbsp oil to the pot over medium heat.
13. Add your onion, 2 tbsp ginger, 8 cloves garlic and saute until soft.
14. Add your remaining cumin, turmeric, coriander, paprika, chilli powder, garam masala and cayenne pepper.
15. Stir constantly for about 45 seconds.
16. Stir in the tomato puree and tomato sauce.
17. Add your water and bring to the boil.
18. Cook for about 5 minutes.
19. Pour in your cream and reduce the heat to low.
20. Let simmer for about 15 minutes while stirring occasionally.
21. Add your chicken and simmer for another 7 minutes, stirring occasionally, until the chicken is cooked through.
22. Serve alongside rice and naan bread.