Indian cuisine and flavors are huge in the UK and one of the most iconic dishes
is chicken tikka masala although actually that was invented in Glasgow, My
kids absolutely love it and this version is really easy to make.
We're gonna start by marinating the chicken, I've got three chicken breasts
here that I've been chopped into bite-sized chunks, into that I'm going to
add some natural yogurt,
some minced garlic and ginger, the juice of half a
lemon,
ground coriander, turmeric, cumin, paprika, some mild chili powder or you
can use hot chili powder if you prefer it spicy, little bit of cinnamon, some salt
and some black pepper.
We're gonna place that in the fridge to marinate for two to three hours.
About 40 minutes before you ready to eat we're going to start making the sauce so I've
got some butter and oil heating in a pan over medium to high heat, we're going to
add a diced onion to the pan and cook it for about four to five minutes until
softened.
Now we're going to add garlic, ginger,
garam masala, ground coriander,
paprika, cumin, cinnamon, and tomato puree.
Stir all those spices in the pan and cook for about two to three minutes
until the spices start to release their fragrance. I wish you could smell this oh
my gosh it smells amazing.
Now we're going to add in a chopped red pepper
which isn't typical in a tikka masala but I like to add in a little bit more veg
and then some tinned tomatoes and water.
Stir it all together then bring to the boil
and simmer for 15 to 20 minutes.
If you're gonna serve the curry with some boiled
rice now's a good time to get the rice on to cook because it will take about
20 minutes now until it's finished.
Now we're going to cook the chicken that we marinated earlier you can either
thread the chicken onto skewers and then cook them on the griddle or you can do
like I'm doing, save a little bit of time and just spoon it all out onto a tray
and cook it under the grill.
Brush them with a little oil before they go under
the grill,
then we're going to grill them for about eight to ten minutes until
cooked through and slightly charred on the outside.
To that sauce we're going to
add cream, ground almonds and sugar for that creamy sweetness typical of chicken
tikka masala.
Stir it through and add the chicken back in and cook for another five minutes.
Now we're ready to serve with boiled rice and a sprinkling of fresh coriander.
It's so satisfying making your favorite takeaway at home and I think it's
tastier too you can even freeze this one so you've got a super quick meal waiting
for you in the freezer.