Chicken Tikka Masala


Chicken Tikka Masala

One Glasgow chef claims credit for inventing one of Scotland's favorite curries, Chicken Tikka Masala.  This is our Spice Pots version.  Delicious!  A bit more time consuming than most of our recipes, as it requires 2 steps: marinating and cooking the chicken, then making the sauce.  You could also use fish, lamb, vegetables or paneer instead of the chicken.

Serves 4

Ingredients for the marinated chicken (or swap the chicken for alternative ingredients)
3 teaspoons Tandoori Masala Spice Pot
5 heaped tablespoons natural yoghurt
500g chicken, cut into cubes
Good squeeze of lemon juice (optional)
Salt, to taste

Mix the yoghurt, Tandoori Masala, salt and lemon juice in a bowl.
Add chicken (or others) and coat well
Marinate for at least 2 hours but preferably overnight.
Thread onto skewers
Cook on the BBQ or grill or in the oven until cooked through

For the sauce:
1 tablespoon of  oil (I use coconut oil)
1 onion, finely chopped
2 garlic cloves, crushed
1 400ml tin of chopped tomatoes
2/3 teaspoons of either Goan Spice (hot), Bhuna Spice (medium)  or Korma Spice (mild)
1 teaspoon soft brown sugar
300ml single cream
1 tablespoon of  ground almonds
Salt, to taste
Coriander, to garnish

To make the sauce, heat the oil and cook the onion and garlic until soft, then add the tomatoes and cook these down until the paste is thick.  Add the spices and sugar and cook for about a minute.  Stir in the cream and almonds.   Now add the chicken and you have your curry.

You can also use this simple and gently spiced tomato sauce with a number of other recipes.  Delicious with our Lamb KoftasTandoori Masala Chicken or simply with some leftover vegetables or chicken to make a lovely curry. I always make a large batch of the sauce and freeze the leftovers to use for mid-week dinners when I'm short on time.