Chicken tikka masala
My version of this curry that has become an English classic
2 tablespoons plain yoghurt
1 tablespoon lemon juice
1 tablespoon tomato puree
2 tablespoons GGG (garlic, ginger and green chilli)
1 teaspoon salt
1/2 teaspoon ground paprika
1/4 teaspoon ground red chilli
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon garam massala
1lb/450g chicken breast, skinned and cut into chunks (or 8 chicken thighs, skinned)
2 oz/50g butter
1 onion, grated
1/4 red pepper, grated
2 tomatoes, diced
1 teaspoon tomato puree
1 tablespoon ground almonds
1 tablespoon creamed coconut (or powdered coconut plus a little water)
Coriander leaves to garnish.
Place all the wet ingredients for the marinade plus the spices in a bowl and mix well.
Stir in chicken until well coated. Cover and place in fridge overnight.
Heat oven to Gas 4 (350F/180C).
Place chicken and marinade in roasting tin, cover with foil and cook for 40 minutes (60 minutes if using chicken thighs).
Meanwhile, make the sauce by heating the butter and gently frying the onion until golden brown. Add remaining ingredients and simmer gently.
When the chicken is cooked, remove in to serving dish and add cooking liquids to the pan with the sauce. Simmer gently to the desired consistency (like double cream) and pour over chicken and garnish with coriander
Chicken thighs make eating messier but can have more flavour.
Alternative to cooking the chicken in the marinade, remove chunks and place on skewers before cooking in the oven while the marinade simmers gently with the remainder of the sauce ingredients