Authentic Chicken Tikka Masala Curry

thehappyfoodie.co.uk

Jds

subheading: For the chicken tikka:

675g boneless, skinless chicken thighs or breasts, cut into 2½ centimetre (1 inch) chunks

1¼ tsp salt

3 tbsp lemon juice

1 tbsp peeled, finely grated root ginger

2 garlic cloves, finely grated or crushed

1 tsp ground cumin

1 tsp paprika

½ to ¾ tsp chilli powder

6 tbsp whipping cream

½ tsp garam masala

3 tbsp olive or sunflower oil

subheading: For the masala:

4 tbsp olive or sunflower oil

140 g (5oz) onions, halved and finely sliced

1 tbsp peeled, finely grated root ginger

5 to 6 garlic cloves, crushed

1 tbsp ground coriander

½ tsp turmeric

¾ tsp chilli powder

2 tsp paprika

4 tbsp yoghurt

2 medium tomatoes, peeled and very finely chopped

350 ml chicken stock

¼ tsp salt, or to taste

¼ tsp garam masala

4 tbsp chopped coriander leaves

Directions at thehappyfoodie.co.uk

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