Chicken Tikka Masala

Ingredients

• 6 cloves garlic, finely grated
• 7cm ginger, finely grated
• 2 red chillies, deseeded and finely chopped
• olive oil
• 1 tbsp mustard seeds
• 1 tbsp ground paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp garam masala
• 200g plain yoghurt
• 4 chicken breasts, cut into bite-sized chunks
• 1 tbsp butter/marg
• 2 medium onions, finely sliced
• small handful of ground cashew nuts or almonds
• sea salt
• fresh coriander, chopped (to garnish)
• lime or lemon juice
• 2 tbsp tomato paste
• basmati rice (approx 1 - 1 1/2 cups)

Method

• Put garlic, ginger, chillies in a mixing bowl.
• Heat olive oil and mustard seeds in a pan until the seeds start popping. Add the oil and seeds to the mixing bowl.
• Add the paprika, cumin, ground coriander, and garam masala and mix.
• Remove half the mixture from the bowl, and then add the yoghurt. Mix.
• Add the chicken and marinate for about 30 minutes.
• Get rice cooking.
• Melt the butter in the saucepan, and cook the onion and remaining spice mixture over low heat for about 15 minutes.
• Add the tomato, nuts, 1/2 litre water, and 1/2 teaspoon salt. Simmer gently for a few minutes. The sauce should reduce a little. Remove from heat.
• Cook the chicken in a frying pan on high heat until cooked.
• Add the chicken to the sauce, and reheat to serving temperature.
• Top with lemon juice and coriander and serve with rice and papadums.

NB: Adapted slightly from the original recipe.

Source

Jamie's Dinners