Chicken Tikka Masala

theenglishkitchen.co

Judy Donnelly

10 ounces (300g) boneless, skinless chicken thigh or breast meat

1 ½ TBS light olive oil

1 medium onion, peeled and finely chopped

fine sea salt and ground black pepper

1 green chili, seeded, trimmed and finely chopped

1 inch of fresh ginger, peeled and finely grated

2 fat garlic cloves, peeled and finely chopped

¼ tsp hot chili powder (use less if you don't like things really spicy)

¾ tsp ground turmeric

1 tsp garam masala

1 tsp cumin seed, toast in a dry pan and grind

½ TBS dark soft brown sugar

½ TBS tomato paste (tomato puree)

1 cup (200g) tinned chopped tomatoes

½ cup (120ml) hot chicken stock

5 dried curry leaves

scant half cup (100ml) of thick Greek yogurt

1 TBS heavy cream

½ tsp cornstarch (corn flour)

1 TBS roughly chopped cilantro/coriander leaves

Directions at theenglishkitchen.co

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