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Chicken tikka masala

Reza Mahammad from Delhi Belly
Lengthy marinating gives a real depth of flavour to Reza Mahammad's simple but seriously tasty chicken dish, great for barbecues

Chicken tikka masala

Method

1. Place the coriander, fried onions, salt, ginger paste, garlic paste, green chillies, yoghurt, cream and lime juice in a food processor. Blend into a smooth paste.

2. Place the cubed chicken in a large bowl and toss thoroughly with the marinade paste. Sprinkle over the garam masala.

3. Cover with cling film and marinate in the fridge for 1-2 days.

4. Preheat the oven to 200°C/Gas 6.

5. Spread the chicken out evenly in a roasting tray and dot with butter.

6. Roast for 10-15 minutes until the chicken is cooked through. Serve hot from the oven.

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Serves: 4

Prep: 30 min, plus 1-2 days marinating
Cook: 10 min

Ingredients
900g chicken, boneless
1 small bunch of fresh coriander, chopped
1 tbsp fried onions
1/2 tsp Salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
10 green chillies, chopped
100ml Yogurt
100ml single cream
juice of 1/2 lime
1/2 tsp garam masala powder