Chicken Tikka Masala

👨‍🍳 Instructions

1. 1

   Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.

2. 2

   Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).

3. 3

   Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred – don’t worry if not cooked inside. Remove into bowl.

4. 4

   Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.

5. 5

   Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.

6. 6

   Add oil and butter. When butter is melted, add onions, ginger and salt.

7. 7

   Cook, stirring constantly to ensure it doesn’t burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 – 7 minutes.

8. 8

   Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.

9. 9

   Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.

10. 10

    Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.

11. 11

    Simmer for 15 minutes, stirring occasionally.

12. 12

    Pour curry into a bowl, then use a stick blender to puree until smooth.

13. 13

    Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.

14. 14

    Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.

15. 15

    Optional: Sprinkle with a pinch of extra garam masala at the end.

16. 16

    Serve over basmati rice, sprinkled with coriander/cilantro if desired.