Total time 1 hr | Serves 4 | Mild
Chicken Tikka Masala
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large bowl
Large pan
Ingredients
750g chicken thigh (3cm cubes)
1 tsp salt
2 tbsp canola oil
1 medium onion diced
7 tbsp garlic & ginger minced
40g unsalted butter
400ml tomato passata
150ml water
1/2 cup natural yoghurt (120ml)
2 tsp lemon juice
100ml thickened cream
Instructions
NOTE : See note 1 below if you have time to marinate the chicken for 2 -24 hours.
COAT: Coat the chicken with spice Pack 1 and 1 tsp salt in a large bowl. If you have time to marinade the chicken, see notes below.
SEAR: Heat the oil in a large pan on a medium/high heat. Fry the onions for 2-3mins until the first signs of browning. Add the ginger and garlic, frying for 30secs. Briefly remove from the heat to empty in spice Pack 2. Return to a medium heat, and continue stirring for 2mins, splashing in a little water to moisten. Melt in 40g of butter then add the spice covered chicken. Turn for 6-7mins.
SAUCE & SIMMER: Stir in the tomato passata, water, yoghurt and lemon juice. With the lid off, simmer for 30mins. Little by little, add 1 or 2 tbsp more water only if the sauce gets thicker than you’d like when served.
CREAM: Pour in 100ml of thickened cream or more to taste. Stir for another 5mins before serving with rice.
Notes
MARINADE: In a medium bowl, mix spices Pack 1 with the ginger, garlic and yoghurt. Then add in the chicken and turn to coat. Place the bowl in the fridge to marinate for upto 24 hrs. Then follow instructions 2-4 above for those ingredients still left.
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.
Get the most flavour by chargrilling the marinated chicken then adding to the sauce 10 minutes before serving.