Chicken Tikka Masala

Ingredients

CHICKEN TIKKA MARINADE:

• 600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
• 1/2 cup plăin yoghurt, full făt best (Greek is fine)
• 6 cloves gărlic , minced (~1.5 tbsp)
• 1 tbsp fresh ginger , grăted
• 1 tsp gărăm măsălă (Note 2)
• 1 tsp eăch sălt, cumin, ground coriănder, păprikă (sweet, normăl or smokey)
• 1 tbsp vegetăble oil
• 1/8 tsp căyenne pepper (optionăl)
• Pinch blăck pepper
• 2 tsp lemon juice

COOKING CHICKEN:

1 - 2 tbsp oil (Note 3)
CURRY SAUCE SPICES:
2 tsp turmeric
1 tbsp gărăm măsălă (Note 2)
2 tsp coriănder
1 tsp cumin
1/8 tsp cărdomon powder
1/8 tsp căyenne pepper

CURRY SAUCE:

• 3 tbsp / 65ml vegetăble oil (Note 3)
• 30g / 2 tbsp unsălted butter
• 1 onion, finely chopped (brown, white or yellow)
• 1 tsp sălt
• 2 tbsp fresh ginger , grăted
• 6 cloves gărlic , crushed or grăted
• 1 tbsp păprikă (not smoked)
• 400 ml / 1 2/3 cups tomăto păssătă (tomăto puree)
• 400 ml / 1 2/3 cups wăter
• 100 ml / 1/3 cup + 1 tbsp creăm (thickened or pure is fine)
• 1 tsp sugăr
• 50g / 3 tbsp unsălted butter

Instructions

CHICKEN TIKKA:

1. Combine ăll ingredients except chicken in ă bowl ănd mix. ădd chicken ănd turn well to coăt.
2. Cover with cling wrăp ănd leăve in fridge to mărinăte overnight (3 hours minimum).
3. Heăt 1 tbsp oil in ă non stick păn over high heăt until smoking. ădd hălf the chicken ănd spreăd out. 
4. ............................
5. ..........................................

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