Chicken tikka masala

Ingredients

For 4 portions

• 🍗 600g chicken breast (raw, boneless)
• 🥛 150ml yogurt
• 🧅 1 medium onions
• 🧄 3 cloves garlic
• 🪴 3 centimeters ginger
• 🥫 400g canned tomatoes
• 🥛 150ml light cream
• 🏺 2 Tbsp mustard seed oil
• 🌿 2 Tsp garam masala
• 🫑 2 Tsp paprika
• 🌿 1 Tsp cumin powder
• 🌿 1 Tsp chilli powder
• 🧂 1 Tsp salt
• 🌿 1 Tbsp fresh coriander

Method

1. Cut the chicken into bite-sized pieces. Mix with the yoghurt, half the garam masala, half the paprika, half the cumin, half the chilli powder and the salt. Marinate for at least 30 minutes (or longer in the fridge).
2. Heat a grill, griddle or frying pan until very hot. Cook the marinated chicken in batches until lightly charred and just cooked through. Set aside.
3. Heat the mustard oil in a large pan over medium heat. Soften the finely chopped onion for 8–10 minutes until golden. Add the minced garlic and ginger and cook for 1 minute.
4. Stir in the remaining spices and cook for 30 seconds. Add the canned tomatoes and simmer for 8–10 minutes until the sauce thickens and the oil starts to separate.
5. Stir in the cream, then return the chicken and any juices. Simmer gently for 5 minutes so the chicken is coated and heated through. Taste and adjust seasoning.
6. Scatter with chopped fresh coriander and serve.