Chicken Tikka Masala
Funnily enough, the national dish of the UK. I used to eat it a lot in curry houses around London and it's such a wholesome dish. Tastes better as leftovers the next day, so we always make loads, but for the recipe sake we serve 5.
- 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
- Cut your chicken into cubes
- 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.
- Stir well until well coated.
- Refrigerate overnight.
- Remove from fridge.
- Heat 1 tbsp oil in a pan over medium high heat until smoking.
- Add half of your chicken.
- Cook for 2 minutes and flip.
- Remove and set aside.
- Add more oil if required and cook your second half of chicken.
- Grab a dutch oven or pot with a lid.
- Add 3 tbsp oil to the pot over medium heat.
- Add your onion, 2 tbsp ginger, 8 cloves garlic and saute until soft.
- Add your remaining cumin, turmeric, coriander, paprika, chilli powder, garam masala and cayenne pepper.
- Stir constantly for about 45 seconds.
- Stir in the tomato puree and tomato sauce.
- Add your water and bring to the boil.
- Cook for about 5 minutes.
- Pour in your cream and reduce the heat to low.
- Let simmer for about 15 minutes while stirring occasionally.
- Add your chicken and simmer for another 7 minutes, stirring occasionally, until the chicken is cooked through.
- Serve alongside rice and naan bread.