Kick start your week with this lovely Chicken Tikka Masala. It involves aromatic spices that will tickle your taste buds and leave you wanting more!
1kg chicken thigh fillets, trimmed, cut into 3cm pieces
100g plain yoghurt
120g (1/4 cup) tikka masala curry paste
60ml (1/4 cup) vegetable oil
1 red pepper, coarsely chopped
1 brown onion, finely chopped
1 fresh green chilli, seeded, finely chopped
1 garlic clove, crushed
2.5cm-piece fresh ginger, finely grated
250ml (1cup) liquid chicken stock
400g can chopped tomatoes
1 teaspoon tomato paste
100 ml thickened cream
1 tablespoon fresh lemon juice
Steam rice to serve
Toasted naan bread to serve
Fresh coriander to garnish
Step 1 : Combine the chicken, yoghurt and half the curry paste in a glass bowl. Season. Cover and place in the fridge for 4 hours to marinate.
Step 2 : Heat 2 tablespoons oil in a saucepan over medium heat. Add curry leaves. Cover. Cook for 1 minute or until aromatic.
Step 3 : Stir in red pepper, onion, chili, garlic and ginger for 5 minutes or until aromatic.
Step 4 : Add stock, tomato and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce thickens slightly.
Step 5 : Heat remaining oil in a large frying pan over medium heat. Cook chicken, in 2 batches, for 5 minutes or until lightly charred. Add to sauce. Simmer for 15 minutes or until cooked through. Stir in cream and lemon juice for 5 minutes. Sprinkle with coriander for garnish. Serve with rice and naan bread.