Chicken tikka masala recipe-
Ingredients:
1 lb chicken, cubed
1/4 cup greek yoghurt
2.5 tbsp Kashmiri chilli powder
2 tsp hot chilli powder
1.5 tsp turmeric powder
2 tsp coriander powder
2 tsp cumin powder
1.5 tsp garam masala
2 tsp lemon juice
3 tbsp ginger garlic paste
1 large red onion
1-2 finely chopped green chillies (optional)
4 tomatoes or 1 x 400g tin
2 cloves
1 star anise
1/2 cinnamon stick
2 green cardamom
1 black cardamom
1/2 tsp cumin seeds
1 bay leaf
1 tbsp butter or ghee
Salt to taste
2 tbsp oil
Method:
1) Mix together the yoghurt, 1.5 tbsp Kashmiri chilli powder, 1 tsp hot chilli powder, 1 tsp turmeric, 1 tsp coriander, 2 tsp cumin powder, 1 tsp garam masala, 1tbsp ginger garlic paste, lemon juice and 1 tsp salt in a bowl to make a thick paste - add a little water if necessary, then add the chicken and mix thoroughly.
Marinade for a minimum of an hour, but for best results, overnight
2) Finely dice the onion and tomatoes (if using fresh).
3) Heat the oil over a medium heat, add the cloves, star anise, cardamoms, cinnamon, bay leaf and cumin seeds and fry 1 minute until fragrant
4) Add the onions and green chillies (optional) and fry slowly until soft and slightly caramelized
5) Add 2 tbsp ginger garlic paste, 1 tbsp Kashmiri chilli powder, 1 tsp hot chili powder, 1/2 tsp turmeric, 1 tsp coriander powder and fry for a minute until the spices have bloomed and the raw smell of the paste goes away
6) Add in the tomatoes and sauté until the masala is smooth and they have broken down, splashing some water if required. Skip if using tinned and just add it with the chicken in next step.
7) You can grill the chicken until slightly charred on the outside if desired, it adds a good flavor but don’t do it for breast meat. That will be too dry. It’s ok if undercooked on the inside
8)Turn the heat low and add the chicken and any excess marinade, mix well then cover and simmer 10-15 min. Add a bit of water if required
9) Add the butter and melt. Sprinkle 1/2 tsp of garam masala over the top
10) Garnish with good handful of chopped coriander and squeeze of lime. Serve with naan and / or basmati rice