Itihaas Chicken Tikka Masala Recipe

Ingredients

·         4 skinless, boneless chicken breasts

·         4 tbsp readymade tandoori paste

·         2 tbsp natural yoghurt

·         3 tbsp vegetable oil or ghee (clarified butter)

·         1 cinnamon stick

·         8 cardamom pods

·         1 large onion, finely chopped

·         3cm/1¼in piece of fresh ginger, peeled and grated

·         2 garlic cloves, crushed

·         1 tsp ground cumin

·         1 tsp ground coriander

·         ½ tsp turmeric

·         ½-1 tsp cayenne pepper (depending on how hot you like it)

·         1x200g can chopped tomatoes

·         150ml/5fl oz chicken stock or water

·         1½ tsp garam masala

·         ½ lemon, juice only

·         ½ tsp salt

Preparation method

1.     Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.

2.     Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.

3.     After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread