NATIONAL curry week UK was announced for the middle of October recently and it made me hunt down a really good recipe for what is just as much a favourite here as it is across the water. This Chicken Tikka Masala is an original and the best. When you can avoid the jar, it’s worth it in the end. In saying that, there are some really good convenience versions out there. So for those of you with the time, here’s the recipe.
WHAT YOU NEED
1lb large diced boneless chicken breast
1 oz garlic
1 oz ginger
4 tbs fresh natural yoghurt
2 small fresh green chillies
1 tsp salt
1 tbs lemon juice
1 tsp coriander powder
1 tsp cumin powder
1 tbs red paprika
4-5 fresh green coriander
For the sauce
4 oz chopped onions 3 oz ghee
1 oz ground garlic
1 oz ground ginger
3 oz yoghurt
1/2 tsp cumin powder
2 tbs desiccated coconut
4 oz fresh single cream
2 medium tomatoes (liquidised)
1.2 tsp salt
1/2 tsp chilli powder
1/2 tsp coriander powder
pinch dried methi
WHAT TO DO
Grind fresh green chillies, fresh coriander, garlic and ginger with 2-3 tbs water until a thick paste is formed. Marinate the chicken in the paste then add the salt and yoghurt. Next add the lemon juice, cumin, coriander powder and red paprika and mix thoroughly. Leave chicken to marinate in the paste overnight
Take marinated chicken and cook on skewers in tandoor or 10-12 minutes under a grill on a moderate high heat. Fry onions in the ghee Add tomatoes and yoghurt and mix on low/moderate heat. Add cumin powder, chilli powder, coriander powder, salt, desiccated coconut, dried methi and fresh single cream and mix thoroughly. Water may be added if more liquid is required. Add cooked pieces or chicken to the sauce and mix well. Leave to simmer on low heat. Transfer to serving dish garnish with a little single cream and sprinkle liberally with fresh coriander and garam masala.
