Category: Main Course
Chicken Tikka Masala - TastyPlanner.com
This is a really popular curry dish which loads of people in the UK order from their local curry house at the weekend. The great thing about it is that if you don’t fancy chicken you can try using chicken instead, because it is cooked separately from the sauce.
6 garlic cloves, peeled
7 cm piece of fresh ginger, peeled
3 fresh red chillies, deseeded
2 tablespoon olive oil
1 tablespoon mustard seeds
1 tablespoon paprika
2 tablespoons ground cumin
2 teaspoons ground coriander
3 tablespoons Garam Masala
200 grams Natural yoghurt
4 medium chicken breasts, skinned and cut into large chunks
1 tablespoon butter
2 medium onions, peeled and finely sliced
2 tablespoons tomato puree
1 small handful of cashew nut or almonds
1/2 teaspoon sea salt
115 ml double cream
1 handul of fresh coriander, chopped
2 limes, juiced
Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl. Chop the chillies as finely as you can and mix them in with the garlic and ginger. Heat a good splash of olive oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of the garam masala. Put half of this mix in a bowl, add the yoghurt and the chicken pieces to it, stir and leave to marinate for half and hour or so.
Melt the butter in the saucepan the mustard seed were in and add the sliced onions and the remaining half of the spice mix. Cook gently for 15 minutes or so without browning too much – it should start to smell fantastic! Add the tomato puree, the ground nut, half a litre/1 pint of water and 1/2 a teaspoon of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.
Put the marinated chicken on a hot griddle pan or barbecue and sear until cooked through – you can also do this under a preheated grill if you like.
Warm the sauce and add the cream and the other tablespoon of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning once more and serve sprinkled chopped coriander, and the lime juice. Then all you need is a huge bowl of steaming basamati rice, some poppadums and lots of cold beer.
Taken from Jamie Oliver – Jamie’s Dinners (page 29)
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