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Indian
IndianChicken Tikka Masala
Britain's favourite curry shown three ways, from a quick weeknight version to a marinated, charred and hand-spiced restaurant-style masala.
Gluten-free
Nut-free
Ultimate version
Overnight-marinated tikka charred under the grill, folded into a hand-spiced makhani sauce with butter and kasoori methi.
Per serving£7.25
Total cost£14.50
Time1 hr 25 min
Ingredients for 2
- 450 g free-range chicken thigh , boneless, large cubes
- Marinade
- 120 g full-fat Greek yoghurt
- 1 tbsp Kashmiri chilli powder
- 1 tsp garam masala
- 30 g ginger garlic paste
- Sauce
- 6 vine tomatoes , quartered
- 2 onion , roughly chopped
- 4 green cardamom pods , bruised
- 50 g unsalted butter
- 100 ml double cream
- 1 tbsp kasoori methi , dried fenugreek leaves
- To serve
- 150 g basmati rice , to serve
Method
- Whisk the marinade ingredients together, coat the chicken thoroughly and refrigerate overnight.
- Simmer the tomatoes, onion and cardamom in a little water for 20 minutes, then blend and pass through a sieve for a velvet base.
- Thread the chicken onto skewers and grill on the highest heat, turning, until charred and just cooked.
- Melt the butter, add the strained tomato sauce and a pinch of salt and reduce gently for 10 minutes.
- Crush the kasoori methi between your palms into the sauce, stir in the cream and add the grilled chicken with its resting juices.
- Simmer 5 minutes, adjust seasoning with a touch of sugar to balance, and rest 10 minutes before serving with basmati rice.
Equipment
- grill
- skewers
- blender
- sieve
- heavy saucepan
The three ways, side by side
Budget
Diced chicken breast in a jarred sauce stretched with passata and basics-cupboard spices.
Better
Yoghurt-marinated thigh, a fresh onion-tomato base and a swirl of cream.
Ultimate
Overnight-marinated tikka charred under the grill, folded into a hand-spiced makhani sauce with butter and kasoori methi.
