How to Make the Perfect Chicken Tikka Masala

theguardian.com

ck1cindy

subheading: For the chicken tikka:

4 boneless, skinless chicken thighs

2 boneless, skinless chicken breasts

Juice of 2 lemons

1 tsp salt

150ml plain yoghurt

1 tbsp pureed ginger (use a pestle and mortar)

1 tbsp crushed garlic (about 3 cloves)

1½ tsp ground cumin

1 tbsp garam masala

1 tbsp smoked sweet paprika

subheading: For the sauce:

2 tbsp ghee/clarified butter (or flavourless oil)

2 small onions, chopped

6 green cardamom pods,

1 black cardamom pod (optional)

2cm cinnamon stick

4 cloves

2 tbsp pureed ginger (use a pestle and mortar)

8 garlic cloves, crushed to a puree

400g chopped tomatoes

1 tbsp tomato puree

2 small green chillies, split

1 tsp sugar

50ml whipping cream

1 tsp paprika

½ tsp fenugreek leaves, ground

1 tsp garam masala

1 tbsp lemon juice (optional)

Small handful of coriander leaves, to serve

Directions at theguardian.com

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