Chicken Tikka Masala is the signature curry of Gandhi Indian Kitchen on Little Stanley Street. Hailing from central and northern India, this is a dish of roasted chunks of chicken tikka in a creamy, spicy sauce. Gandhi Indian Kitchen can make this curry mild, medium or hot.
• 200gram chicken thigh diced
• 2 onions
• 5cm piece of ginger
• 30gram capsicum
• 1 fresh red chilli
• 100ml vegetable oil
• 1 x 400g tin of plum tomatoes
• 1 small handful of flaked almonds
• fat-free natural yogurt
• 1 lemon
Tikka Masala Paste
• 1-2 fresh red chillies
• 2 cloves of garlic
• 5 cm piece of ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cayenne pepper
• 2 teaspoons garam masala
• 2 tablespoons vegetable oil
• 2 tablespoons tomato purée
• 2 tablespoon cashew paste
• 2 tablespoons ground almonds
1. To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
2. Place a frying pan over a medium-high heat and scatter in the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
3. Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
4. Once ground, add the toasted spices to a food processor along with the remaining paste ingredient and ½ teaspoon of sea salt, then whiz to a smooth paste. Put aside.
5. Slice the chicken lengthways into 2cm strips.
6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, and put to one side, finely chopping the stalks along with the chilli.
7. Heat 2 tablespoons of oil in a large casserole pan over a medium-high heat, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.
8. Add the chicken and 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and , add the tomatoes, breaking them up with the back of a spoon, and the coconut milk, then bring to the boil.
9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then remove the lid and cook for a further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.
10. Divide the curry between bowls, sprinkle over the almonds and coriander leaves. a wedge of lemon to each bowl. Delicious served with fluffy rice.