Chicken Tikka Masala ... a home cooked fresh "Take Away"

CHICKEN TIKKA MASALA

Ingredients

Chicken Marinade

800g free range chicken breasts cut into bite-sized pieces

250g plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1/2 teaspoon ground red chili powder

1 teaspoon of salt

For the sauce

2 tablespoons of rapeseed oil

2 tablespoons butter

2 small onions (or 1 large onion) finely diced

1 1/2 tablespoons garlic finely grated

1 tablespoon ginger finely grated

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1 teaspoon turmeric powder

1 teaspoon ground coriander

400g tomato passata or crushed tomatoes

1 teaspoon ground red chili powder 

1 teaspoon salt

150ml cream 

1/2 teaspoon brown sugar

50mls water if needed

Fresh coriander to garnish

Method

Marinade - Mix chicken with all of the marinade ingredients in a bowl; let marinate for hour (or overnight if time allows).

Heat oil in a large pot over medium-high heat. Add chicken and fry until browned. Remove chicken and set aside.

Melt the butter in the same pan. Fry the onions until soft (about 5 minutes). Add garlic and ginger and sauté for 1 minute then add spices. Fry briefly while stirring.

Pour in the tomato passata, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and deepens in colour

Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for another 10 minutes or so until chicken is cooked through and the sauce is thick and bubbling. Add some water if the sauce is too thick. Add whatever green vegetables you like last minute and warm before serving. I often add a small bag of frozen petit pois and a few handfuls of spinach.

Serve with fresh coriander sprinkled on top.  

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