Chicken Tikka Masala

recipe

Chicken Tikka Masala

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This dish – invented in Newcastle – doesn't need any extra colouring. The light tinge of turmeric looks much more appealing than bright red or orange, especially when the chicken is quickly given a charred effect under the grill

Ingredients

For the tikka:
700g skinned chicken breast fillets
1 tbsp lemon juice
1 tsp salt
1 tsp sugar
75g wholemilk organic yoghurt
75ml double cream
1 tbsp ginger purée
1 tbsp garlic purée
1 tbsp Tesco tikka spice blend
½ tsp ground turmeric
½ tsp garam masala
½ tsp chilli powder
2 tbsp finely chopped fresh coriander leaves
40g melted unsalted butter
For the sauce:
50g blanched almonds
40g unsalted butter
1 medium finely chopped butter
1 tsp ginger purée
1 tsp garlic purée
1 green chilli, deseeded and chopped
1 tsp paprika
½ tsp cardamom, ground
2 tsp ground coriander
1 tbsp tomato purée
225ml fresh chicken stock
225ml passata
225ml double cream or half-fat double cream
2 tbsp chopped coriander leaves
naan bread to serve

Serves: 4 Preparation: 60 Total Time: 60min

Directions

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Cut the chicken into cubes of about 5cm and put in a bowl.
Mix the remaining tikka ingredients, except the butter, until well blended. Pour this over the chicken; mix and cover the bowl with cling film. Leave to marinate in a cool place for 4-6 hours or overnight in the fridge.
Preheat the grill to high and the oven to 120 C/250 F/gas mark 5. Remove the grill pan grid and line with a piece of lightly oiled foil.
Brush metal skewers with butter. Thread the chicken on to the skewers with a gap between each piece. Place on the grill pan and cook about 7.5cm from the element for 2-3 minutes. Brush with some melted butter and grill for a further 2 minutes until the edges are charred.
Turn the skewers over, brush with more butter and cook for 3-4 minutes until charred as before. Remove from the grill and set aside for 3-4 minutes. Ease the tikkas from the skewers and leave in the foil in the pre-heated oven as you make the sauce.
Put the almonds in a bowl and pour over 150ml boiling water. Set aside for 10-15 minutes, then puree it in a blender.
Saute the onions, ginger, garlic and chilli together in the rest of the butter for 5-6 minutes, stirring often.
Add the spices. Cook for 1 minute; add the tomato puree and cook for a further minute, stirring.
Add the pureed almonds and the remaining ingredients, except the coriander leaves. Bring to a simmer, cover and cook for 6-7 minutes. Stir occasionally.
. Add the tikkas, and any cooking juices. Simmer gently for minutes, stir in the coriander leaves. Remove from the heat and serve with naan bread.