Chicken Tikka Masala
Donal's Notes
This aromatic chicken curry is your answer to the ultimate fake-away dish. Naan bread for dipping in the creamy sauce is absolutely essential!
For the marinade:
For the curry:
To serve:
Hand-held stick blender or food processor
Chopping board
Chopping knife
Spatula
Mixing bowl
Casserole
Wooden spoon
Instructions
1
To make the curry paste, peel and roughly chop the shallots, garlic cloves and fresh ginger.
2
Place in a small food processor, along with the lemon zest, sea salt and 2 tbsp water. Blitz together until you have a smooth paste.
3
Transfer to a large bowl and stir in the garam masala, turmeric and chilli flakes. Remove half of the paste and set aside.
4
Prep the chicken by cutting the chicken breasts into bite-sized chunks.
5
Add half the curry paste along with the yogurt to a bowl with the chicken. Mix everything until well combined and allow to marinade at room temperature for around 30 minutes or leave in the fridge overnight for the best flavour!
6
Heat the sunflower oil in a casserole over medium heat and add the rest of the curry paste. Cook for around 5-6 minutes until fragrant and sticky.
7
Stir in the marinated chicken, coconut milk and tomato puree and bring to a steady simmer. Cover with a lid and allow to cook for 20 minutes.
8
Remove the lid and cook for another 5 minutes to allow the sauce to thicken. Meanwhile, chop a small handful of coriander leaves.
9
Serve over basmati rice with some coriander leaves, and warm naan or flatbreads.
