CHICKEN TIKKA MASALA

Ingredients

• 1 handful Coriander, roughly chopped

• 2 x 200 g Cherry tomatoes

• 500 ml natural yoghurt

• 1 x 70 g Tomato paste can

• 1 x 3cm fresh ginger piece, finely chopped

• basmati rice, to serve

• a handful spring onions, chopped, to garnish

• A small handful fresh coriander, roughly chopped

• Sea salt and freshly ground pepper, to taste

• 1 tsp tumeric, ground

• 1 tsp garam masala

• 1/2 tsp sweet paprika

• Red chillies, sliced for serving

• 2 Garlic cloves, finely chopped

• 1 Tbsp coriander seeds, toasted and crushed

• 2 tsp cumin seeds

• 6 cardamom pods

Cooking Instructions

1. Remove the seeds from the cardamom pods, then toast in a dry pan with the other spices Grind roughly using a mortar and pestle.

2. Place the ground spices, garlic, ginger, chilli, paprika, garam masala, turmeric and tomato paste in a food processor and blend. Add the yoghurt.

3. Place the chicken pieces in the yoghurt. Cover with clingwrap and chill overnight.

4. Preheat the oven to 180°C, remove the clingwrap from the chicken pieces, then place them, marinade and all, into an ovenproof dish. Cover and bake for 30 to 45 minutes.

5. Remove the lid or foil, add the tomatoes and bake for a further 15 to 20 minutes, or until the tomatoes blister and the sauce thickens.

6. Season to taste and garnish with generous handfuls of coriander and spring onions. Serve with basmati rice.

#chicken #tikka #masala