Chicken Tikka Masala

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Here we have one of the nations favourites. This popular Anglo Indian dish is thought to have originated in Glasgow in the 1970’s when a grumbling customer complained about his chicken being too dry! My version has not been laden with sugar and most certainly not been doused in tinned tomato soup 🤣

I’ve used passata and instead of cream I’ve added natural yogurt which adds a lovely freshness.

Happy Friday!

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Serves 4

INGREDIENTS

800g Chicken thighs - cut into 3 pieces

4 tablespoons Greek yogurt

Juice 1/2 lemon

2 onions - chopped

4-5 garlic cloves - finely chopped

2 teaspoons grated ginger

1-2 red chillies - finely chopped

2 red peppers - roughly chopped

400g passata or tinned chopped tomatoes

2 teaspoons of honey

1 tablespoon toasted flaked almonds

Coriander

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Spices

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon Garam Masala

1/2 teaspoons turmeric

1/2 teaspoons chilli powder

1/4 teaspoons ground cardomom (optional)

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METHOD

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Mix the spices, 2 tablespoons of the yogurt and lemon juice in a large bowl. Add the chicken and coat thoroughly. Leave for 30 minutes if you can.

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Sauté the onions until golden, then add the garlic, ginger and chilli.

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Add the chicken and the marinade and cook on a medium heat for 5 minutes. Now add the peppers and cook for another 3 minutes. Season generously. Pour in the passata and the honey and stir. Bring to a simmer with the lid on and gently cook for 45 minutes. Remove the lid and add the rest of the yogurt. Simmer for 5 minutes and finish with almonds and coriander.