Chicken Tikka Masala with Chapatis

rickstein.com

Andy Taylor

subheading: For the marinade:

750g skinless boneless chicken breast

Seeds from 12 green cardamom pods, crushed

1 tsp freshly toasted cumin seeds, ground

Juice of a large lemon

2 tsp mild paprika

1 tsp Kashmiri chilli powder

1 tsp turmeric

1 tsp salt

150ml plain yoghurt

25g peeled ginger, grated

2 cloves garlic, peeled and grated

25g ghee/clarified butter

subheading: For the sauce:

3 tbsp ghee /clarified butter /vegetable oil

1 large onion, finely sliced

2 cloves garlic, grated

25g ginger, peeled and grated

1 ½ tsp toasted and freshly ground coriander seeds or ground coriander

1 tsp cumin seeds, freshly toasted and ground

½ tsp Kashmiri chilli

1 tsp garam masala

½ tsp mild paprika

½ tsp salt

225g chopped tomatoes, tinned or fresh

1 tbsp tomato paste

1 tbsp ground almonds

1 tsp sugar

120ml double cream

3 green chillies, slit open

1 ½ tbsp lemon juice

Small handful coriander leaves, roughly chopped

subheading: For the chapatis:

250g chapati flour, or half wholemeal, half plain white flour, plus extra for dusting

½ tsp salt

2 tbsp melted ghee, butter or vegetable oil, plus extra for brushing

120 to 150ml warm water

subheading: For the Pilau rice:

315g basmati rice

1 tsp vegetable oil

2 cloves

3cm piece of cinnamon stick

1 green cardamom pod, crushed

¼ tsp salt

350ml water

Directions at rickstein.com

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