Chicken Tikka Masala

Ingredients

• For the Chicken Marinade:
• 500g chicken breast, cut into 2.5cm chunks
• 150g plain full-fat yogurt
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1/2 tsp mild chilli powder
• 1 tbsp lemon juice
• 1/2 tsp salt
• For the Masala Sauce:
• 2 tbsp vegetable oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 500g tomato passata
• 1 tsp sugar
• 150ml double cream
• Salt and freshly ground black pepper
• A small handful of fresh coriander, chopped, to garnish
• For the Pilau Rice:
• 1 tbsp vegetable oil or butter
• 1/2 onion, thinly sliced
• 1 tsp cumin seeds
• 4 green cardamom pods, lightly crushed
• 1 small cinnamon stick
• 300g basmati rice, rinsed well
• 600ml vegetable stock
• For the Cucumber Raita:
• 1/2 cucumber, grated and squeezed of excess water
• 200g plain yogurt
• 1 tbsp fresh mint, finely chopped
• Squeeze of lemon juice

Instructions

1. In a medium bowl, combine all the chicken marinade ingredients. Add the chicken chunks and mix until everything is well coated. Set aside to marinate for at least 15 minutes—or longer in the fridge if you have time.
2. To make the pilau rice, heat the oil or butter in a saucepan with a tight-fitting lid over a medium heat. Add the sliced onion and cook for 5–7 minutes until soft and golden. Add the spices and cook for another minute until fragrant.
3. Stir the rinsed rice into the pan, then pour in the vegetable stock. Season with a pinch of salt, bring to a boil, then immediately reduce the heat to its lowest setting. Cover with the lid and let it simmer gently for 12–15 minutes without lifting the lid. Once done, turn off the heat and let it stand, still covered, for 5 minutes.
4. While the rice cooks, make the raita. Simply mix the grated cucumber, yogurt, mint, and a squeeze of lemon juice in a small bowl. Season with a little salt and set aside.
5. Now, for the curry. Heat the oil in a large, deep frying pan or casserole dish over a medium-high heat. Add the marinated chicken pieces, shaking off any excess marinade. Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
6. Reduce the heat to medium, add the diced onion to the same pan and cook for 8–10 minutes until soft and translucent. Add the minced garlic, grated ginger, and spices (garam masala, coriander, turmeric) and cook for another minute until you can smell the aromas.
7. Pour in the tomato passata and add the sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the oil starts to separate at the edges.
8. Return the cooked chicken to the pan. Stir in the double cream and heat through for a couple of minutes—don't let it boil. Taste the sauce and adjust the seasoning with salt and pepper if needed.
9. Fluff the pilau rice with a fork. Serve the chicken tikka masala hot, scattered with fresh coriander, with the rice and a dollop of cucumber raita on the side.