Chicken Tikka Masala

Serves 4

8 1/2 hours

Ingredients

Chicken Tikka

Chicken breast 4

Garlic 5 cloves crushed

Ginger 1 tbsp finely grated

Garam Masala 1 1/2 tbsp

Turmeric 2 tsp

Sugar 1 1/2 tbsp

Salt 2 tsp

Rice wine vinegar 75ml

Oil 2 tbsp

Masala Sauce

Onion 1

Ginger 1 tbsp, crushed

Garlic 1 tbsp, finely grated

Tinned tomatoes 1

Cardomom 10

Tomato Puree 1 tbsp

Garam Masala 1 1/2 tbsp

Coriander Powder 1 1/2 tbsp

Fenugreek powder 1 tsp

Turmeric 1 tsp

Almond powder 100g

Lemon 1/2 juice

Cream 100ml

Butter 50g

Salt 2 tsp

Sugar 2 tsp

Method

To make the chicken tikka...

1. Cut the chicken into inch cubes.

2. Combine all the other ingredients in a bowl, and add the chicken cubes stirring to coat thoroughly. Cover with cling film and leave in the fridge for at least 8 hours but up to 24 hours.

3. After marinading, put onto skewers. If using wooden skewers soak them in water for half an hour beforehand to prevent them burning.

4. Cook on a bbq or hot pan for 15 minutes, turning occasionally to ensure all sides are browned.

To make the curry sauce...

1. Roughly chop the onion and fry in a large wok for 5 minutes.

2. Add the garlic and ginger and cardomom pods, along with another tbsp of oil, and cook for a further 2 minutes.

3. Add the garam masala, coriander powder, fenugreek powder and turmeric, and cook for a further 2 minutes.

4. Add the tinned tomatoes, tomato puree, almond powder and 100 ml of water. Bring to a boil and then simmer for 15 minutes.

5. Take the sauce off the heat and allow to cook. Remove and discard the cardomom pods and in a food blender, blitz the cooled sauce until smooth.

6. Return the smooth sauce to the pan, and add the lemon juice, cream, butter, salt and sugar. Heat for 5 minutes stirring to combine.

7. Add the tikka pieces to the sauce and cook for a final couple of minutes to warm the chicken if needed.

8. Serve with rice and naan, eat and enjoy!