Chicken Tikka Masala

• 700 gr chicken breast or thighs cut into smaller chunks
• 3-4 tb full fat yoghurt
• 1 tb grated ginger
• 1 tb minced garlic
• 1 ts cumin powder
• 1 tb garam masala
• 1 tb chilli powder (kashmiri or regular chilli powder)
• 1 ts salt

Method

1. If using whole spices, roast them for 1-2 minutes in a hot pan then grind them. Mix the spices into the yoghurt, then add the chicken and combine them well, so the meat is completely coated in marinade.
2. Marinate in the fridge for at least 2 hours, or overnight

• 2-3 red chillies (more or less depending on how spicy you want the curry)
• 1 tb desiccated coconut
• 1 ts cumin seeds
• 1 ts smoked paprika
• 2 tb almond flakes
• 1 ts turmeric powder
• 1 ts garam masala
• a handful of fresh coriander
• 1 ts salt

Method

1. Heat a dry pan and fry the cumin and coriander seeds, desiccated coconut and the almond flakes until the coconut and the almonds are golden-brown.
2. Put everything in a food processor and blitz to get a thick paste.

• marinated chicken
• curry paste
• 200 ml coconut milk
• 2-3 tb full fat yoghurt
• 3-4 tb vegetable oil or ghee
• 2 finely chopped shallots
• 1 cinnamon stick or a piece of cinnamon bark
• 1 tin of tomatoes (~400 ml) blended
• fresh coriander leaves to garnish

Method

1. Heat 3-4 tb of vegetable oil or ghee, add shallots and the cinnamon and cook until the onion is translucent.
2. Add the curry paste, half of the coconut milk and fry a few minutes, stirring so it doesn't stick. Add the chicken and coat it in the paste then cook it on all sides for a few minutes.
3. Add the remaining coconut milk, the blended tomatoes, cover with a lid and cook for 20 minutes until the chicken is cooked through and the sauce separates a bit from the oil.
4. Turn of the heat, add a few tb of yoghurt and season with more salt if needed.
5. Garnish with fresh coriander, more yoghurt and hot chillies.