This take on the famous British Indian dish will keep you coming back for more…
Ingredients
Tikka Marinade
- 1 kg Chicken Thighs Cut into bitesize equal chunks
- 250 g Plain Yogurt
- 2 tbsp Minced Ginger
- 3 Cloves Minced Garlic
- 2 tsp Garam Masala
- 1½ tsp Cumin
- 1½ tsp Turmeric
- 1 tsp Chilli Powder
Masala Sauce
- 2 tbsp Clarified Butter – Ghee
- 2 Med Onions
- 2 tbsp Minced Ginger
- 3 Cloves Minced Garlic
- 1½ tsp Garam Masala
- 1½ tsp Cumin
- 1 tsp Turmeric Powder
- 1 tsp Ground Coriander Seeds
- 400 g Tinned Tomatoes
- 125 g Tomato Puree
- 310 ml Heavy Cream
- 1 tbs Brown Sugar
- 500 g Basmati Rice
- Coriander to Garnish
- 1 tbsp Flour
- 2 Star Anise
- 3 Cardamon Pods
- 5 Whole Cloves
Instructions
Marinade Chicken at least an hour before cooking (overnight is best)
- Add Thighs and all marinade ingredients to a bowl with Salt and Pepper, mix well.Cover with Cling film, and refrigerate for as long as possible, at least an hour.
- In a large Pan, heat some vegetable oil and cook the chicken on both sides until golden. Do this in batches if you need to, don't over crowd the pan.Remove and set aside
- Add the Ghee Butter to the pan and melt the butter.add the Onions, cook for 3-4 minutes and add the Garlic and Ginger and cook through for a minute till aromatic.
- Add your spices, stir, then add a tbsp of Flour constantly stirring and cook out the spices for 1 minute.
- Add the puree and cook for 30 seconds then add the tinned tomatoes.Season well and simmer for 10 minutes
- Using a hand blender,blitz the sauce for 30 seconds.
- Add cream and Brown sugar, mix through and then add the chicken and any remaining marinade from the bowl for extra flavour.
- Simmer and cook for a further 10 mins,If sauce is too thick add asmall amount of water and cook for another few minutes
Rice
- Whilst the sauce is cooking wash your rice add to a pot with enough water, add in the Star Anise, Cardamon pods and cloves and cook rice as normal, remember to remove the spices before serving.
- To serve,add a portion of rice to a plate, add the curry and garnish with roughly shopped coriander leaves, Garlic Naan goes great with this.
