Chicken Tikka Masala

Ingredient

• 600g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2″ cubes (Note 1)
• 1/2 cup plain yoghurt, full fat best (Greek is fine)
• 6 cloves garlic , minced (~1.5 tsp)
• 1 tsp fresh ginger , grated
• 1 tsp garam masala (Note 2)
• 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smoke)
• 1 tsp vegetable oil
• 1/8 tsp cayenne pepper (optional)
• Pinch black pepper
• 2 tsp lemon juice

Cooking Chicken:

• 1 – 2 tsp oil (Note 3)

Curry Sauce Spices:

• 2 tsp turmeric
• 1 tsp garam masala (Note 2)
• 2 tsp coriander
• 1 tsp cumin
• 1/8 tsp cardamom powder
• 1/8 tsp cayenne pepper

Curry Sauce:

• 3 tbsp (65ml) vegetable oil (Note 3)
• 30g / 2 tbsp unsalted butter OR ghee
• 1 onion, finely chopped (brown, white or yellow)
• 1 tsp salt
• 2 tbsp fresh ginger , grated
• 6 cloves garlic , crushed or grated
• 1 tbsp paprika (not smoked)
• 1 2/3 cups (400ml) tomato passata (tomato puree)
• 1 2/3 cups (400ml) water
• 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure is fine)
• 1 tsp sugar
• 50g / 3 tbsp unsalted butter OR ghee

Instructions

Chicken Tikka:

• Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
• Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
• Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred – don’t worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
• Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.

Sauce:

• Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
• Add oil and butter. When butter is melted, add onions, ginger and salt.
• Cook, stirring constantly to ensure it doesn’t burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 – 7 minutes.
• Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
• Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
• Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
• Simmer for 15 minutes, stirring occasionally.
• Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
• Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
• Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
• Optional: Sprinkle with a pinch of extra garam masala at the end.
• Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!