Chicken tikka masala

Ingredients

• First marinade
• 1 kg chicken thighs, diced
• 2 tbsp ginger garlic paste
• 1 tsp kashmiri chilli powder
• juice of 1/2 lemon
• tsp salt
• Second marinade
• 3 tbsp tempered mustard seed oil
• 1 tsp kashmiri chilli powder
• 0.5 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp salt
• 1 tbsp ginger garlic paste
• 1 tsp kasuri methi
• 2 heaped tbsp yoghurt
• Tomato gravy
• 1 tbsp ghee
• 4 green cardamom pods
• 0.5 tsp cumin seeds
• 2 bay leaves
• 2 red onions, sliced thin
• salt to taste
• 4 tomatoes diced
• 1 green chilli
• small bunch of coriander stalks, washed
• 2 tbsp ginger garlic paste
• 0.5 tsp kashmiri chilli powder
• 0.5 tsp turmeric
• 1 tsp garam masala
• 30g raw cashews
• 1 tsp kasuri methi
• 1.5 tbsp butter
• 30ml cream
• 1 tsp honey
• coriander, rice and naan to serve

Directions

1. First marinade
2. Place your diced chicken in a bowl with the other ingredients, mix well and leave to marinate for 30 minutes.
3. Second marinade
4. Mix all the spices and ginger garlic paste together. Then add the yoghurt and mix again. Add the chicken from the first step, mix well and place in the fridge for 1-3 hours.
5. Place the chicken on skewers and grill over a hot charcoal barbecue for 3-4 minutes on each side or until you have good colour all over. Alternatively, if you don't have access to a charcoal barbecue simply place into a 220°c oven for 8-10 minutes or until you have good colour.
6. Tomato gravy
7. In a large pot over medium heat, add the ghee along with the cardamon, cumin and bay leaves and infuse for 3-4 minutes.
8. Add the onion and salt, stirring occasionally and cooking for 10 minutes or until the onion starts to brown and caramelise.
9. Add the ginger garlic paste, chilli powder, turmeric, garam masala, raw cashews, and kasuri methi, and stir well.
10. Add the diced tomato, green chilli and coriander stalks, a pinch of salt and 150ml water, stir well and cook for a further 20 minutes or until the tomato has broken down.
11. Remove the pot from the heat and let it cool for a few minutes. Remove the bay leaves before blending until completely smooth.
12. Return the blended mixture to the pot over low heat and add the butter, honey and cream, stirring well until the butter has melted and the cream is well combined.
13. Add the cooked chicken and stir well to combine with the gravy, allowing everything to heat through for a few minutes.
14. Serve with rice and naan and garnish with coriander. Enjoy!