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Chicken tikka masala

Martin Blunos from Great Food Live
Try Martin Blunos' take on this British curry favourite

Chicken tikka masala

Method

1. For the marinade: mix all the ingredients together. Add the chicken, mix well and leave in the fridge overnight.

2. Preheat the oven to 190C/gas 5.

3. For the sauce: in a food processor or blender blitz the tomatoes, onions, ginger, chilli and garlic until smooth.

4. Heat the oil in a pan and add the blitzed tomato mixture. Cook gently for about 20 minutes. Add the chilli powder, turmeric, ground coriander, coriander seeds, garam masala and cold water and cook for 15 minutes.

5. Put the marinated chicken and the marinade on a non stick baking tray, well spaced. Bake in the oven for about 20 minutes.

6. Remove from the oven and add the chicken to the sauce with the cooking juices. Simmer for 6 minutes. Mix in the cream and chopped coriander. Season with salt if necessary.

7. Serve sprinkled with the toasted almonds and plain boiled rice.

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Serves: 4

Prep: 30 min, plus overnight marinating
Cook: 1 hr

Ingredients
1kg Chicken breast, skinned and cut into cubes

For the marinade

1/2 tsp mild Chilli powder
1/4 tsp ground turmeric
1 tsp ground cumin
2 garlic cloves, very finely chopped
1/2 tsp finely grated fresh ginger root
1.5 limes, juice only
1 tbsp corn or vegetable oil
120g plain yogurt

For the sauce

1x300g tinned chopped tomatoes
600g large white onions, peeled and coarsely chopped
1 tsp grated fresh ginger root
1 mild green chilli, seeds removed and chopped
1 large garlic clove, finely chopped
100ml corn or vegetable oil
1/2 tsp mild Chilli powder
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp Coriander seeds, toasted and coarsely crushed
1/2 tsp Garam masala
250ml cold water
50ml double cream
1 tbsp chopped fresh coriander