Curry House Chicken Tikka Masala

Cooking time: 45 mins

SERVES: 4

Ingredients

- 1kg skinless & boneless chicken thighs cut in Half.

- 200g Plain Yogurt.

- 1 teaspoon turmeric powder.

-2 teaspoon cumin powder.

- 2 teaspoon coriander powder.

- 2 teaspoon paprika. Use a Mild one if you don’t like Spice.

- 4 teaspoon garam masala. 

- 4 cloves garlic, minced.

- 30g grated fresh ginger.

- Juice of 2 lemons.

- 5g salt.

For the Masala Sauce:

- 30g vegetable oil.

- 1 large onion, chopped into 1/4’s.

- 4 cloves garlic.

- 100g desiccated coconut (blended to a powder)

- 30 fresh ginger, peeled.

- 2 teaspoon cumin powder.

-2 teaspoons of gram masala.

- 1 teaspoon turmeric powder.

-2 teaspoons paprika.

- 2 teaspoon coriander powder.

- 1 jar of Passata. 

- 300g double cream.

- Salt & sugar to taste.

Method

-Start by marinating the chicken. In a bowl, combine the yogurt, turmeric, cumin, coriander, paprika, garam masala, minced garlic, ginger, lemon juice, and salt. Add the chicken and mix well. Cover and refrigerate for at least 2 hours.

-Preheat your grill or oven to 200°C. Thread the chicken onto skewers and grill for about 10-15 minutes, turning occasionally, until the chicken is cooked and charred.

-For the sauce. In a food processor, place the onion, garlic, ginger and spices with the oil and pulse until a paste consistency is achieved.

-Into an appropriately sized pan fry this paste on a medium heat for 4-5 minutes until fragrant and cooked. 

-Add the tomatoes, stir well, and let it simmer for around 10 minutes.

-Stir in the cream and coconut powder then reduce to desired consistency and add salt to taste. Add the cooked chicken pieces to the sauce and let it simmer for another 5-10 minutes.

-Enjoy your Chicken Tikka Masala with basmati rice or naan bread.