Ingredients
- For the marinade:
- 4 large chicken breasts
- 5tbs natural yoghurt
- 1 thumb-sized piece of ginger, grated
- 2 cloves garlic, grated
- 1 red chilli, roughly chopped
- 1tbs garam masala
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp chilli powder
- 1tsp turmeric
- Salt
- For the sauce:
- 3tbs vegetable oil
- 30g butter
- 2 garlic cloves, grated
- 1 thumb-sized piece of ginger, grated
- 1 red chilli, plus extra for garnish
- 1tbs garam masala
- 1tbs ground cumin
- 1tbs ground coriander
- 1tsp chilli powder
- 1tsp turmeric
- 2tbs tomato purée
- 1 tin chopped tomatoes
- 2tsp caster sugar
- 250ml chicken stock
- 150ml cream
- Toasted almond flakes, to garnish
- Begin by cutting the chicken breasts into long strips, three or four per chicken breast, and placing them in a large bowl.
- Add the yoghurt, ginger, garlic, chilli, garam masala, cumin, coriander, chilli powder, turmeric and salt into a blender and blend to a paste. Pour this on to the chicken and stir with a wooden spoon so the chicken is evenly coated in the paste. Cover and keep in the fridge for at least two hours but ideally overnight.
- Heat a large shallow casserole pot or pan and add the oil. Add the chicken pieces and cook on a medium-to-high heat for three to four minutes until they are charred on the outside, then lower the heat.
- Add the butter to the pan, followed by the onion, garlic, ginger and one whole red chilli, and sweat this off for one minute. Then add the garam masala, cumin, coriander, chilli powder, turmeric and tomato purée and cook out for two minutes, stirring regularly.
- Add in chopped tomatoes, sugar, chicken stock and cream and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally.
- After the tikka masala has been simmering for 20 minutes, check the seasoning, then remove from the heat. Garnish with toasted flaked almonds and sliced red chilli, and serve with some steamed rice.
