Big Dave’s Chicken Tikka Masala

Big Dave's Chicken Tikka Masala

Big Dave's Chicken Tikka Masala

Preparation Time

2 hours to overnight

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Cooking Time

30 minutes

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Serves

four to six people

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Ingredients

6 tbsp natural yoghurt
2 tbsp tandoori curry powder
4 skinless, boneless chicken breasts
1 cinnamon stick
8 cardamom pods
1 tsp fennel seeds
1 tsp cumin seeds
3 tbsp butter
1 large onion, finely chopped
3 tsp Very Lazy ginger
2 tsp Very Lazy garlic
1 tsp Very Lazy red chillies (optional)
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp cayenne pepper (less if you don’t like it hot)
1x200g can chopped tomatoes
150m chicken stock
2 tsp garam masala
Jif lemon juice
½ tsp salt
1 tsp dried fenugreek leaves
1 tsp dried coriander leaves

Method

1. Put the yoghurt in a large non-metallic mixing bowl and stir in the tandoori curry powder until a smooth paste is formed.

2. Cut the chicken into bite-size pieces and mix with the tandoori paste. Leave to marinate for at least two hours (or overnight), stirring occasionally.

3.  Put the cardamom pods, fennel seeds and cumin seeds into a mortar and crush with the pestle (or use the back of a spoon), then place them in a deep frying pan. Add the cinnamon stick and dry-fry for 2 or 3 minutes.

4. Add the butter and when it’s very hot add the onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, red chillies, cumin, coriander, turmeric and cayenne pepper.

5. After the spices have cooked for a further minute, add the chicken with the marinade. Fry for 3-4 minutes

6. Add the tinned tomatoes, chicken stock, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes.

7. Drain off the liquid into a sauce boat, place the curry in a serving dish, sprinkle with the fenugreek and coriander leaves.

8. Serve straight away with rice and naan bread.

Printable version of the recipe