Chicken Tikka Masala

• 800 gboneless skinless chicken thighs, cut into 4cm chunks
• 1 x 400gtin chopped tomatoes
• 2 tspground cumin
• 1½ tspgaram masala
• 1½ tspsmoked paprika
• 1 tspground turmeric
• 2large onions, finely diced
• 4garlic cloves, grated
• 30 gfresh ginger, peeled and grated
• 150 gfull-fat Greek yoghurt
• 150 mldouble cream
• salt
• 3 tbspvegetable oil
• 2 tspground coriander
• 1lemon, zest and juice
• 600 gcooked basmati rice or 4 warm naan breads (optional)
• 200 gkachumber made with diced cucumber, tomato, red onion, coriander and lemon juice (optional)
• 15 gfresh coriander, roughly chopped

Method

1. 1Combine the Greek yoghurt in a large bowl with half the cumin, half the coriander, half the garam masala, all of the smoked paprika, and the turmeric, the lemon zest and a generous pinch of salt. Add the chicken pieces, toss to coat, and cover and refrigerate for at least 30 minutes, or overnight.
2. 2Heat 2 tbsp oil in a wide pan over a high heat. Sear the marinated chicken in two batches for 3–4 minutes per side until browned in spots. It will finish cooking in the sauce. Transfer to a plate.
3. 3In the same pan, reduce the heat to medium and add the remaining tablespoon of oil. Cook the diced onions with a pinch of salt for 12–14 minutes, stirring regularly, until they are deeply golden and sweet.
4. 4Add the grated garlic and ginger and cook for 2 minutes until fragrant and softened. Stir in the remaining cumin, coriander, and garam masala and cook for 1–2 more minutes until the spices smell toasted and rich.
5. 5Pour in the chopped tomatoes and cook, stirring frequently, for 8–10 minutes until the sauce has darkened to a deep brick-red and the oil begins to separate around the edges.
6. 6Pour in the double cream and stir until the sauce turns a glossy terracotta. Return the seared chicken and any resting juices to the pan, cover, and simmer gently for 12–15 minutes until the chicken reaches 75°C for 30 seconds in the thickest pieces.
7. 7Taste and adjust the salt and lemon juice, then scatter with the fresh coriander. Serve with the optional rice or warmed naan and kachumber if using. To freeze, cool within 2 hours, then freeze in portions.

Per serving

kcal

654

protein

47.4g

fibre

5.4g

carbs

24.9g

fat

40g