Chicken Tikka Masala

recipetineats.com

Callum Ward

subheading: CHICKEN TIKKA MARINADE:

600g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)

½ cup plain yoghurt, full fat best (Greek is fine)

6 cloves garlic , minced (~1.5 tbsp)

1 tbsp fresh ginger , grated

1 tsp garam masala (Note 2)

1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)

1 tbsp vegetable oil

⅛ tsp cayenne pepper (optional)

Pinch black pepper

2 tsp lemon juice

subheading: COOKING CHICKEN:

1 to 2 tbsp oil (Note 3)

subheading: CURRY SAUCE SPICES:

2 tsp turmeric

1 tbsp garam masala (Note 2)

2 tsp coriander

1 tsp cumin

⅛ tsp cardomon powder

⅛ tsp cayenne pepper

subheading: CURRY SAUCE:

3 tbsp (65ml) vegetable oil (Note 3)

30g / 2 tbsp unsalted butter OR ghee

1 onion, finely chopped (brown, white or yellow)

1 tsp salt

2 tbsp fresh ginger , grated

6 cloves garlic , crushed or grated

1 tbsp paprika (not smoked)

1 ⅔ cups (400ml) tomato passata (tomato puree)

1 ⅔ cups (400ml) water

100 ml (⅓ cup + 1 tbsp) cream (thickened or pure is fine)

1 tsp sugar

50g / 3 tbsp unsalted butter OR ghee

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