INGREDIENTS
Serves 4
For the Chicken:
- 600g chicken thighs, cut into chunks
- 3 tbsp olive oil
- Thumb sized piece of grated ginger
- 2 cloves of garlic
- 1 tsp ground cumin
- 1tsp paprika
- 1/2 tsp chilli powder / a little fresh chilli
- 5 tbsp double cream
- 1/s tsp garam masala
- 1 tsp salt
- 3 tbsp lemon juice
For the Masala Sauce:
- 4 tbsp olive oil
- 1 onion
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder (more if you want it spicy)
- 2 tsp paprika
- 4 tbsp yoghurt
- 2 medium tomatoes, peeled and chopped finely
- 350ml chicken stock
- 1/2 tsp garam masala
- Salt and pepper to taste
Freshly chopped coriander to serve and rice.
METHOD
- Marinate the chicken tikka: Place the chunks of chicken in a bowl and rub in the salt and lemon juice, followed by the rest of the seasonings, and cream, and leave to marinate for six to eight hours – overnight won’t hurt
- To make the Masala sauce: place four tablespoons of oil into a large, lidded pan, on a medium-high heat
- Add the chopped onions and lightly fry until brown
- Add the ginger and garlic and cook for a minute
- Now add the ground coriander, turmeric, chilli powder and paprika
- Combine well then add half of the yoghurt, mix again, and add the remaining yoghurt, a little at a time
- Now put in the tomatoes, frying them for a couple of minutes until cooked down.
- Add the stock and salt, garam masala, and bring to a simmer
- Cover, reduce the heat to low, and simmer gently for 15–20 minutes
- During this time, the sauce should thicken
- To cook the chicken, you could add the chunks to the sauce now BUT, for a real depth of smokey flavour, cook the chicken on a grill, making sure the sides blacken a little, then add to the sauce just before serving
- Top with fresh coriander
Why not get creative and make some dips, chutneys and pickles to go alongside the curries, or yoghurt flatbreads, naans and rotis.
