James Shepherd

Chicken Tikka Masala

This is my version of a popular English Indian Curry.

For 4

For the Chicken (Tikka)
600gchicken breast
3 tablespoonslemon juice
1"fresh ginger
2 largecloves of garlic
1 teaspoonground cumin
1 teaspoonpaprika
1/4 teaspooncayenne pepper
150mlwhipping cream
1/2 teaspoongaram masala

For the masala source
4large onions chopped into half rings
6 clovesgarlic, crushed
1"fresh ginger
1 tablespooncoriander
1/2 teaspoonturmeric
3/4 teaspooncayenne pepper
2 teaspoonpaprika
150mlplain yoghurt
4 largetomatoes, chopped
350mlchicken stock/gravy
1/4 teaspoongaram masala
  1. Chop the chicken into 1/2" cubes and put in a bowl and mix with a teaspoon of salt and the lemon. Leave for 15mins or so.
  2. Add the rest of the tikka ingredients to the chicken and mix.
  3. Cover and leave in the fridge over night, if possible.
  4. Fry the onions in a large pan till they start going brown
  5. Add ginger and garlic
  6. Add all the spices except the garam masala.
  7. Add the yoghurt a tablespoon at a time. Let each spoonful get absorbed before adding the next one.
  8. Add the tomatoes
  9. Mash the tomatoes as you fry them
  10. Add the stock
  11. Cover and simmer for 15 mins, add the garam masala, cook for a few more mins
  12. While the masala is cooking fry the chicken tikka
  13. Serve with rice