A really quick, easy take on the classic. The key here is to get that chicken nice and charred before it goes in to the curry.
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Serves
4
FOR THE CHICKEN:
Boneless Skinless Chicken Thigh
Garam Masala
Turmeric
Ground Coriander
Chilli Powder
Yoghurt
Garlic Clove
FOR THE CURRY SAUCE:
Onion
Turmeric
Chilli Powder
Ground Coriander
Garam Masala
Garlic Clove
Ginger
Single Cream
Tomato Purée
Passata
Water
Olive Oil
TO SERVE:
Basmati Rice
Fresh Coriander
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Serves
4
FOR THE CHICKEN:
Boneless Skinless Chicken Thigh
Garam Masala
Turmeric
Ground Coriander
Chilli Powder
Yoghurt
Garlic Clove
FOR THE CURRY SAUCE:
Onion
Turmeric
Chilli Powder
Ground Coriander
Garam Masala
Garlic Clove
Ginger
Single Cream
Tomato Purée
Passata
Water
Olive Oil
TO SERVE:
Basmati Rice
Fresh Coriander
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Start by making the chicken marinade. Place the chicken thighs in a bowl. Add the ground turmeric, chilli powder, ground coriander and garam masala. Grate in the garlic and add the yoghurt. Season with salt and pepper, add a drizzle of olive and mix everything together. Cover and leave to marinate for 30 minutes.
Step 3.
Time to get on with the curry sauce. Slice up the brown onions. Add to a large pan with a good drizzle of olive oil. Cook on a medium heat until the onions are lovely and caramelised.
Step 4.
Finely chop the garlic clove and knob of ginger then add to the onions and cook for a minute until fragrant.
Step 5.
Add the turmeric, chilli powder, ground coriander and garam masala to the pan and cook for 30 seconds until fragrant. Stir through the tomato purée, followed by the passata and water. Give it a good mix.
Step 6.
Pour in the single cream, stir it through and bring the sauce to the boil. Once it is bubbling, turn it down. Let it simmer away so it can thicken.
Step 7.
Get your rice on (follow pack instructions).
Step 8.
Chicken time. Heat a griddle pan. Once very hot, add your chicken thighs in batches. Cook on a high heat for 4 minutes on each side, until charred. Place the char-grilled thighs in the oven for 10 mins or until they are cooked through.
Step 9.
Place the chicken on a board and cut into big pieces. Add to the curry sauce and fold everything together. Season the curry with salt and pepper.
Step 10.
Serve the chicken tikka masala over a bed of steaming rice. Garnish with some chopped coriander. Enjoy!
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Notes (1)
J
Jemima H.
a year ago
Not sure you can really say a recipe that involves caramelising onions is 'quick'... :)
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