Chicken Tikka Masala

A beautiful, creamy, medium hot curry.

• 16 boneless chicken thighs as 1" chunks
• 150g yoghurt
• 2tbsp lemon juice
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp paprika
• 1 tbsp ginger paste
• 1 tbsp garlic paste

• 2 tbsp veg oil
• 2 onions sliced
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp tomato paste
• 1 tbsp honey
• 400g tin chopped tomatoes
• 100ml double cream
• salt to taste
• chopped coriander leaf

1. Large bowl for marinade. Mix yoghurt, spices, salt, garlic, ginger, lemon juice, then add the chicken. Leave 2-12 hours in fridge.
2. Put the marinated chicken chunks on a baking tray in hot oven (fan 200).
3. Oil in wok. Fry. Onions for 15 mins, add ginger and garlic paste for 2 mins, add spices and tomato paste for 2 mins.
4. Add tomatoes. Simmer for 10 mins stirring occasionally.
5. Add cream, salt, and honey. Simmer for 5 mins.
6. Fold the chicken pieces into the sauce. Serve garnished with coriander leaf.