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