Scott’s Chicken Tikka Masala Recipe

Hi, its Scott here and this week I’m sharing a recipe for chicken tikka masala using the base gravy we made last week.

If you haven’t made the base gravy yet and like your curries, it’s well worth making to have in the freezer.

This chicken tikka masala is simple to make ready in minuets and you will end up with an authentic tasting takeaway curry for a fraction of the price. And will serve two to four people.

So, to the recipe:

For the marinade

500g diced chicken thighs.

3tbs natural yogurt about 80g

1tsp Kashmiri chilli powder

1tsp ground cumin

1tsp ground coriander

½ tsp paprika

1tbs veg oil

Rest of the ingrediants

1 diced red onion 170g

1tsp garlic paste

1tsp ginger of paste

90g butter

2 bay leaves

1 cardamon pod

1tbs curry powder

1tsp ground cumin

1tsp ground coriander

1tsp paprika

1tsp Kashmiri chilli powder

¼ tsp of ground fenugreek

15g tomato paste

400g curry base gravy

Method:

Start by marinading the chicken do this by mixing the chicken with the marinade spices, yogurt and oil and marinade for at least 30 minutes.

Whilst the chicken is marinading in a wok or deep-frying pan start frying the onions in the butter on a high heat along with the bay leaves and cardamon pod fry until the onions are golden brown then add the garlic and ginger paste and cook for a further two minutes.

Whilst this is happening mix all the ground spices with some water you want to end up with the consistency of single cream now add the tomato paste to the pan and cook out for a couple of minuets then add the spice and water mixture and cook out for another couple of minutes

Whilst this is happening spread the chicken out on a baking tray and pop it under a very hot grill and grill the chicken until the chicken gets some colour on it don’t be afraid to get some good colour on the chicken a few chard bits will add flavour.

So now you have cook out the spices and tomato paste in the pan you can add the curry base gravy and bring it to the boil and then add the grilled chicken along with any cooking juices and cook for about 10 to 15 minutes on a medium heat season with salt and pepper.

And that’s the curry done I hope you give this one a try and enjoy it