Chicken Tikka Masala

Ingredients

• 600g boneless, skinless chicken thighs, cut into 3cm chunks
• 150g plain Greek yoghurt
• 2 cloves garlic, minced
• 15g fresh ginger, finely grated
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• 1 tsp fine salt
• 3 tbsp vegetable oil, divided
• 250g basmati rice, rinsed until the water runs clear
• 400ml water
• ½ tsp fine salt
• 1 onion, finely diced
• 2 cloves garlic, minced
• 15g fresh ginger, finely grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• ¼ tsp chilli powder
• 2 tbsp tomato purée
• 400g canned chopped tomatoes
• 150ml double cream
• ½ tsp fine salt, plus extra to taste
• 300g green beans, trimmed
• 1 tsp cumin seeds
• ¼ tsp fine salt
• 15g fresh coriander, roughly chopped

Instructions

1. Preheat the oven to 240°C / 220°C fan. Line a large baking tray with baking paper or foil.
2. Combine the chicken, yoghurt, garlic, ginger, lemon juice, garam masala, ground cumin, paprika, turmeric and salt in a bowl. Stir until evenly coated, then leave for 10 minutes while the oven heats.
3. Spread the chicken over the prepared tray and drizzle with 1 tbsp vegetable oil. Roast on the upper shelf for 14–16 minutes, turning once, until lightly charred at the edges and cooked through with no pink meat remaining.
4. Meanwhile, place the rice, water and salt in a saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes, then remove from the heat and leave covered for 10 minutes. Fluff with a fork before serving.
5. While the chicken and rice cook, heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add the onion with a small pinch of salt and cook for 6–8 minutes, stirring regularly, until soft and golden.
6. Add the garlic and ginger to the onion and cook for 1 minute until fragrant. Stir in the garam masala, cumin, paprika, turmeric and chilli powder, then cook for 30 seconds.
7. Add the tomato purée and cook for 1 minute until it darkens slightly. Stir in the chopped tomatoes and salt, then simmer for 8–10 minutes until thickened and no longer watery.
8. Lower the heat and stir the cream into the sauce. Add the roasted chicken and any tray juices, then simmer gently for 3–4 minutes until the sauce is smooth and coats the chicken. Stir through half the coriander, then taste and adjust the salt.
9. Heat the remaining 1 tbsp vegetable oil in a separate frying pan over medium-high heat. Add the green beans and cumin seeds, season with salt and fry for 5–6 minutes until bright green, lightly blistered and tender with a little bite.
10. Divide the basmati rice, chicken tikka masala and cumin green beans between plates. Scatter over the remaining coriander and serve.