Chicken tikka masala
Before you pick up the phone and dial for an Indian take-away as a Friday night treat, Dean's going to show you how easy it is to make your own takeaway.
Dean's favourite is Indian and he's partial to a curry, so he's taken inspiration from the nation's favourite with his easy chicken tikka masala recipe, served with mushroom pilau rice.
Serves: 4
Ingredients
500g chicken thighs, diced150g natural yoghurtJuice ½ lemon2 cloves garlic, crushedTikka masala paste (you will need 1 tbsp for marinade and 2 tbsp for sauce) 2 onions, diced3 cloves garlic, crushed1 red chilli, dicedThumb sized piece ginger, grated½ tsp turmeric1 stick cinnamon1 400g tin of coconut milk40g ground almonds500g carton tomato passata1 tsp sugarFresh coriander to garnish
For the rice
250g brown basmati rice500ml water100g sliced mushrooms1 onion, sliced2 cloves garlic½ tsp turmeric2 cardamom pods
Method
In a bowl mix the diced chicken, tikka masala paste and natural yoghurt, garlic and lemon juice
Cover and marinate for at least 2 hours, but preferably overnight
Remove from the marinade then fry in a pre-heated non stick pan for 2-3 minutes each side. Set aside.
Meanwhile in a large pan throw in the onion and fry in some oil for 4-5 mins, add the ginger, garlic and chilli and cook for a further 3-4 minutes
Add turmeric, cinnamon and remaining tikka paste then fry for a minute
Pour in the pasatta, coconut milk and ground almonds, bring to a simmer then place the chicken into the sauce. Simmer for 45mins.
Add the sugar to taste, and then garnish with some fresh coriander
For the rice
Fry the mushrooms in some oil until golden then add the onions, garlic, turmeric and cardamom then continue to cook for 5 minutes
Add the rice to the pan and stir to give a coating of oil then pour in the water, bring to the boil reduce the heat then cover and cook over a low heat for 30-35 mins or until cooked through. Season with salt and pepper.
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