"A really good masala is sometimes just the ticket after a long day. Can use roasted cauliflower instead of the chicken."
Chicken tikka masala
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
For the paste
- 2 teaspoon each of ground cumin, coriander, smoked paprika and garam masala
- 1 teaspoon each of cayenne pepper and ground turmeric
- 3 cardamom pods
- 3 cloves of garlic, peeled and chopped
- 1 shallot, peeled and chopped
- 2 red bird's eye chillies, roughly chopped
- 2 cm fresh ginger, peeled and chopped
- 1 tbsp tomato purée
- Handful of fresh coriander
- 2 tbsp ground almonds
- 2 tbsp sunflower oil
- 1 tbsp water
ingredients
For the curry
- 4 tbsp sunflower oil
- 1 large onion, sliced
- 1 clove garlic, peeled and sliced
- Pinch of flaked sea salt
- grind of black pepper
- 400 gram tinned chopped tomatoes
- 2 tbsp tomato purée
- 400 milliliter tinned coconut milk, shaken well before opening
- 8 boneless skinless chicken thighs
- Chopped coriander leaves, to garnish
Method
For the paste
Step 1
Toast all the spices in a dry pan, then add to your food processor with all the remaining ingredients and blitz until the paste comes together. Add a tablespoon of water if needed.
For the curry
Step 1
Heat half of the oil in a large saucepan over medium-high heat, add the onion and garlic and cook for a few minutes until softened and translucent.
Step 2
Season with salt and black pepper, add the tomatoes, purée, all your paste and the coconut milk, then bring to the boil. Turn the heat down to low, cover with a lid and simmer for 10 minutes. At this stage, taste the sauce. If it’s too spicy for you, add more coconut milk.
Step 3
Slice the chicken into small 2cm pieces and heat one tablespoon of oil in a large frying pan on medium heat. Add the chicken and fry until golden brown and almost cooked. Then add the chicken to the curry and simmer for another 10 minutes until the chicken is cooked through. Serve with fresh coriander scattered over the top and plain rice and flatbreads on the side.