CHICKEN TIKKA MASALA
Ingredients
For the Chicken Tikka
500g chicken thighs
50mls lemon juice
2 tbsp vegetable oil
Ginger and garlic paste
1 tsp salt
1 tsp fenugreek leaves
2 tsps turmeric powder
1 tsp curry powder
1 tsp kashmiri chilli powder
Handful of chopped fresh coriander leaf
For the Tikka Masala
2 tbsp vegetable oil
500g Passata
300mls single cream
2 medium size onions finely chopped or sliced
1 heaped tsp ginger and garlic paste
4 green cardamom pods
2 black cardamom pods
1 tbsp garam masala
Handful of fresh chopped coriander leaf
Method
Cut the chicken into bite size chunks. In a glass bowl place all of the chicken tikka ingredients and then mix the chicken in with this paste, coating it well. Leave for approximately 1 hour, ideally overnight.
In a large casserole dish or large pan heat the vegetable oil on a medium heat and place the onions in with the cardamom pods and cook until softened. Add the ginger and garlic paste and cook for 2 minutes then add the chicken tikka and cook for a further 15 minutes.
Add the garam masala and mix in with the chicken tikka then add the passata and the cream, cook for a further 20 minutes on a low heat with the lid on.
Take of the lid and stir the tikka masala, which should be a nice thick sauce, finally add the chopped coriander.