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Madhur’s chicken tikka masala
Serves 4–6 Starters and mains
Ingredients
- For the chicken tikka
- 675g boneless, skinless chicken thighs or breasts, cut into 2½cm chunks
- 3tbsp lemon juice
- 1tbsp peeled, finely grated root ginger
- 2 garlic cloves, finely grated or crushed
- 1tsp ground cumin
- 1tsp paprika
- ½-¾tsp chilli powder
- 6tbsp whipping cream
- ½tsp garam masala
- 3tbsp olive or sunflower oil
For the masala
- 4tbsp olive or sunflower oil
- 140g onions, halved and finely sliced 1tbsp peeled, finely grated root ginger
- 5-6 garlic cloves, crushed
- 1tbsp ground coriander
- ½tsp turmeric
- ¾tsp chilli powder
- 2tsp paprika
- 4tbsp yoghurt
- 2 medium tomatoes, peeled and very finely chopped
- 350ml chicken stock
- ¼tsp garam masala
- 4tbsp chopped coriander leaves
Method
Start by marinating the chicken tikka. Put the chicken in a nonreactive bowl and rub in 1¼tsp salt and the lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for 6-8 hours (longer will not hurt).
When you’re ready to cook, make the masala: pour the 4tbsp of oil into a large, preferably nonstick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, 6-7 minutes. Add the ginger and garlic and continue to fry, stirring, for 1 minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add 1tbsp of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
Now put in the tomatoes. Fry them for 3-4 minutes, or until they turn pulpy. Add the stock and ¼tsp salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15-20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.
Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to 2-4 skewers (the flat, sword-like ones are best). Brush with the 3tbsp of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13cm from the source of heat and grill for 6 minutes on each side, or until lightly browned, cooked through and charred in places (cut a large piece of chicken to the centre to check there is no trace of pink). When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
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