Chicken tikka masala

INGREDIENTS

4 skinless chicken breast, cut into 2.5 cm pieces

steamed basmati rice, to serve

roti or naan bread, to serve

MARINADE

125g plain yoghurt

3cm piece ginger, peeled and finely grated

2 garlic cloves, crushed

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon freshly ground black pepper

1/2 teaspoon chilli powder

1/2 teaspoon mild sweet paprika

SAUCE

2 tablespoons ghee or vegetable oil

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 long red chilli, deseeded and

2 teaspoons ground cumin

2 teaspoons mild sweet paprika

400g chopped tomato

125g plain yoghurt

125ml pouring cream

1 large handful coriander, chopped

METHOD

To make the marinade, combine all the ingredients in a medium-sized bowl. Add the chicken pieces and stir to coat. Cover and refrigerate overnight.

To make the sauce, heat the ghee in a large frying pan over low–medium heat. Add the onion, garlic, chilli, cumin and paprika and cook until the vegetables are softened and the mixture is fragrant. Add the chicken pieces and the marinade and toss to coat. Pour in the tomato and yoghurt and gently simmer for 10 minutes. Pour in the cream and simmer for a further 5 minutes, or until the sauce is thick and the chicken is cooked. Add the coriander and stir to combine.

Serve with steamed rice and roti or naan bread.

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