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Chicken Tikka Curry

by Claire Winlow (follow)
Dinner (2274)      Chicken (692)      Make Ahead (307)      Curry (173)     
There's definitely an art to making an amazing curry and it involves a lengthy process and lots of different spices. You could go to the other extreme and buy a ready made jar of sauce but it's just a quick and easy meal without the full flavour. This recipe bridges the gap between the two. If you fancy enjoying the cooking process, want a great tasting meal but not to get stuck in the kitchen for hours, then this is for you.

I made this for the first time for a girl's night in as it could be left to simmer gently on the cooker while we were distracted by catching up and gossiping.

Preparation Time: 15 minutes plus overnight marinading
Cooking Time: 15 minutes
Makes: 6 servings

chicken, curry, tikka, masala, tomatoes, spices, cardamom pod
Enough spices to make it taste great without getting into overly complicated cooking

6 chicken breasts (one per person)
8 tbls tandoori or tikka paste
4 tbls yoghurt
4 tbls oil
10 cardamon pods
2 medium onions (or one really big one)
5cm of freshly grated ginger
4 garlic cloves
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
2 tsp ground cayenne pepper
2 tsp garam masala
400g tinned chopped tomatoes
250ml chicken stock

Cut up the chicken into pieces.

chicken, curry, tikka, masala, tomatoes, spices, cardamom pod
The paste can be bought from regular supermarkets

Mix in the paste, you can get your clean hands stuck in at this point to make sure everything is well coated but beware that it can stain your hands.
Mix through the yoghurt, cover and place in the fridge overnight.

chicken, curry, tikka, masala, tomatoes, spices, cardamom pod

The following day
Fry the cardamom and onion in the oil until the onions are soft and turning golden.

chicken, curry, tikka, masala, tomatoes, spices, cardamom pod

Add the rest of the spices and garlic (except from the garam masala) and continue to fry for another couple of minutes.
Add the marinated chicken to the spices and fry gently being careful to cook the chicken through and not burn the onion.
Add the tomatoes, stock, garam masala and a good pinch of salt and allow everything to simmer for around 15 minutes.

chicken, curry, tikka, masala, tomatoes, spices, cardamom pod

This curry is full of the flavour of spices without being too hot. It's great served with rice or naan bread and in the unlikely event of lefts overs, it freezes well too.

#Make Ahead
I like this Recipe - 7
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