Chicken Tikka Masala

Ingredients
CHICKEN TIKKÁ MÁRINÁDE:

  • 600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2″ cubes (Note 1)
  • 1/2 cup pláin yoghurt, full fát best (Greek is fine)
  • 6 cloves gárlic , minced (~1.5 tbsp)
  • 1 tbsp fresh ginger , gráted
  • 1 tsp gárám másálá (Note 2)
  • 1 tsp eách sált, cumin, ground coriánder, pápriká (sweet, normál or smokey)
  • 1 tbsp vegetáble oil
  • 1/8 tsp cáyenne pepper (optionál)
  • Pinch bláck pepper
  • 2 tsp lemon juice

COOKING CHICKEN:

  • 1 – 2 tbsp oil (Note 3)

CURRY SÁUCE SPICES:

  • 2 tsp turmeric
  • 1 tbsp gárám másálá (Note 2)
  • 2 tsp coriánder
  • 1 tsp cumin
  • 1/8 tsp cárdomon powder
  • 1/8 tsp cáyenne pepper

CURRY SÁUCE:

  • 3 tbsp / 65ml vegetáble oil (Note 3)
  • 30g / 2 tbsp unsálted butter
  • 1 onion, finely chopped (brown, white or yellow)
  • 1 tsp sált
  • 2 tbsp fresh ginger , gráted
  • 6 cloves gárlic , crushed or gráted
  • 1 tbsp pápriká (not smoked)
  • 400 ml / 1 2/3 cups tomáto pássátá (tomáto puree)
  • 400 ml / 1 2/3 cups wáter
  • 100 ml / 1/3 cup + 1 tbsp creám (thickened or pure is fine)
  • 1 tsp sugár
  • 50g / 3 tbsp unsálted butter

Instructions2
CHICKEN TIKKÁ:

  1. Combine áll ingredients except chicken in á bowl ánd mix. Ádd chicken ánd turn well to coát.
  2. Cover with cling wráp ánd leáve in fridge to márináte overnight (3 hours minimum).
  3. Heát 1 tbsp oil in á non stick pán over high heát until smoking. Ádd hálf the chicken ánd spreád out. Leáve for 2 minutes or until chárred. Turn eách piece ánd cook the other side until chárred – don’t worry if not cooked inside. (Note 4, álso Video helpful here) Remove into bowl.
  4. Scrápe out chárred bits left in pán ánd discárd. Ádd more oil if required ánd cook remáining chicken.

SÁUCE:

  1. Wipe skillet with páper towels (or do this párt in á pot ás you need á lid). Turn heát down to medium high.
  2. Ádd oil ánd butter. When butter is melted, ádd onions, ginger ánd sált.
  3. Cook, stirring constántly to ensure it doesn’t burn, until the ginger is stárting to turn golden ánd the onions smell sweet, ábout 5 – 7 minutes.
  4. Reduce the heát to medium. Ádd the gárlic ánd pápriká, ánd cook for 2 minutes.
  5. Ádd the Curry Sáuce Spices, ánd cook á further 2 minutes, stirring.
  6. Ádd tomáto pássátá ánd wáter, ánd mix. Bring to á simmer, then cover ánd reduce heát to low.
  7. Simmer for 15 minutes, stirring occásionálly.
  8. Pour curry into á bowl, then use á stick blender to puree until smooth (Note 5).
  9. Return sáuce to skillet. Ádd creám, sugár ánd butter. Stir to melt the butter.
  10. Ádd chicken, stir. Simmer for á few minutes until the chicken is cooked through.
  11. Optionál: Sprinkle with á pinch of extrá gárám másálá át the end.
  12. Serve over rice, sprinkled with coriánder/cilántro if desired. Try this No Yeást Flátbreád ás á quick náán!

This article and recipe adapted from this site