Chicken tikka masala

Chicken tikka masala

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
4 skinless chicken breast, cut into 2.5 cm pieces
steamed basmati rice, to serve
roti or naan bread, to serve

Marinade

Quantity Ingredient
125g plain yoghurt
3cm piece ginger, peeled and finely grated
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1/2 teaspoon chilli powder
1/2 teaspoon mild sweet paprika

Sauce

Quantity Ingredient
2 tablespoons ghee or vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 long red chilli, deseeded and
2 teaspoons ground cumin
2 teaspoons mild sweet paprika
400g chopped tomato
125g plain yoghurt
125ml pouring cream
1 large handful coriander, chopped

Method

  1. To make the marinade, combine all the ingredients in a medium-sized bowl. Add the chicken pieces and stir to coat. Cover and refrigerate overnight.
  2. To make the sauce, heat the ghee in a large frying pan over low–medium heat. Add the onion, garlic, chilli, cumin and paprika and cook until the vegetables are softened and the mixture is fragrant. Add the chicken pieces and the marinade and toss to coat. Pour in the tomato and yoghurt and gently simmer for 10 minutes. Pour in the cream and simmer for a further 5 minutes, or until the sauce is thick and the chicken is cooked. Add the coriander and stir to combine.
  3. Serve with steamed rice and roti or naan bread.

Tags:
Great
Pub
Food
Rachael
Lane
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