This delicious chicken tikka masala is not only amazing but also healthier version of the very popular curry.
Serves 6-8 people.
Ingredients
1.1kg skinless and boneless chicken thighs
60g cashew nuts
100ml whole milk
oil of choice
1 brown onion, finely chopped
2-3 garlic cloves, grated
1″ fresh ginger, grated
2 tomatoes, roughly chopped
2 tbsp tomato purée
2 tsp garam masala
1 tsp chilli powder
1 tsp turmeric powder
2 tsp ground coriander
1 tsp salt
1 brown onion, thinly sliced
1 green pepper, thinly sliced
small handful fresh coriander leaves, roughly chopped
For the Marinade
200g natural yoghurt
3 garlic cloves, grated
1″ fresh ginger
1 ½ tsp salt
1 ½ tbsp tandoori masala
1 tbsp kashmiri chilli powder
Method
– Chop the chicken thighs into small 1″ pieces. Place them in a large bowl along with all the ingredients for the marinade. Use your hands to massage and coat the chicken. Cover and rest for at least 1 hour or overnight if you can.
– Place the cashews and milk in a small bowl and set aside to soak.
– Add 2 tbsp oil to a hot pan. Add the chopped onions and cook for 8-10 minutes until golden.
– Add the garlic and ginger. Cook for 2 minutes.
– Add the tomatoes and tomato purée. Cover and cook on low heat for 10 minutes.
– Preheat the oven to 220°C / 200°C with a fan.
– Grease a large baking tray with 1 tbsp oil. Transfer the chicken onto the tray and cook in the oven for 20-25 minutes.
– To the tomatoes, add the garam masala, chilli powder, turmeric powder, ground coriander, and salt. Mix well.
– Transfer the cashew nuts and milk to a blender. Blitz to a paste. Add this to the tomatoes.
– Add the sliced onions and green pepper. Cook for 2 minutes.
– Add the chicken along with all the juices. Mix well.
– Transfer to a serving bowl and garnish with some fresh coriander.
I like to serve mine with some fluffy, piping-hot basmati rice. Time to tuck in!