This curry house favourite can be easily recreated at home. It may look like a lot of ingredients, but many are repeated and once you have the herbs and spices in the store cupboard then they are there for when you need them next time. Try this one instead of reaching for the takeaway menu! If you like you can add a drop of red food colour for a super bright red hue to the dish! You can also add some optional fenugreek to the sauce.
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
chicken thighs 500 g (sliced)
garam masala 2 tbsp
mild chilli powder 2 tsp
ginger & garlic paste 2 tbsp
salt 1 tsp
mint sauce 1 tbsp
lemon ½ (juice)
natural yoghurt 100 ml
ground turmeric 3 tsp
onion 1 (diced)
tomato purée 1 tbsp
tikka masala paste 1 tbsp
ground almonds 50 g
chopped tomatoes 400 g
chicken stock cube 1
double cream 100 ml
basmati rice 240 g
ground fenugreek ½ tsp
Method
Slice the chicken into bite-sized pieces. Add half the garlic paste, half the ginger and garlic paste, mint sauce, lemon juice, yoghurt, half the garam masala, half the chilli powder, salt and half the turmeric to a bowl. If you have amchoor powder (dried mango powder) you can also add a pinch of this too. Stir well, then add the chicken and mix until coated. Leave to marinate for 1 hour, if you have time, or else you can cook it straight away.
Thread the chicken onto skewers, then cook in the air fryer set at 200°C for 12 minutes. Alternatively bake in a preheated oven at 200°C for 15 minutes.
Meanwhile, make the masala sauce, dice the onion and make up the stock cube with 50ml boiling water per person. Cook the onion with the rest of the ginger and garlic paste in a pan along with some oil and salt and pepper.
Add in the rest of the garam masala and the rest of the turmeric, tomato purée, tikka masala paste, almonds, ground fenugreek, chopped tomatoes and stock. Simmer on a medium heat for around 8 minutes.
Once the sauce is cooked through, add the cooked chicken and cook for another 10 minutes. Stir in the double cream.
Meanwhile, cook rice according to the packet instructions. Plate up the rice with the chicken tikka masala and enjoy!
