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 pläin yoghurt, full fät best (Greek is fine)
• 6 cloves gärlic , minced (~1.5 tbsp)
• 1 tbsp fresh ginger , gräted
• 1 tsp gäräm mäsälä (Note 2)
• 1 tsp eäch sält, cumin, ground coriänder, päprikä (sweet, normäl or smokey)
• 1 tbsp vegetäble oil
• 1/8 tsp cäyenne pepper (optionäl)
• Pinch bläck pepper
• 2 tsp lemon juice

COOKING CHICKEN:

• 1 - 2 tbsp oil (Note 3)

CURRY SAUCE SPICES:

• 2 tsp turmeric
• 1 tbsp gäräm mäsälä (Note 2)
• 2 tsp coriänder
• 1 tsp cumin
• 1/8 tsp cärdomon powder
• 1/8 tsp cäyenne pepper

CURRY SAUCE:

• 3 tbsp / 65ml vegetäble oil (Note 3)
• 30g / 2 tbsp unsälted butter
• 1 onion, finely chopped (brown, white or yellow)
• 1 tsp sält
• 2 tbsp fresh ginger , gräted
• 6 cloves gärlic , crushed or gräted
• 1 tbsp päprikä (not smoked)
• 400 ml / 1 2/3 cups tomäto pässätä (tomäto puree)
• 400 ml / 1 2/3 cups wäter
• 100 ml / 1/3 cup + 1 tbsp creäm (thickened or pure is fine)
• 1 tsp sugär
• 50g / 3 tbsp unsälted butter

Instructions

CHICKEN TIKKA:

1. Combine äll ingredients except chicken in ä bowl änd mix. ädd chicken änd turn well to coät.
2. Cover with cling wräp änd leäve in fridge to märinäte overnight (3 hours minimum).
3. ............
4. ..................

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