Serves: 4

Prep time: 10 minutes

Marinate: 2 hours

Cooking time: 20 minutes

Method: hob grill/BBQ

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.   But it's still a very easy chicken curry recipe.

 

Our healthy curry recipes are a great replacement to your usual Indian takeaway - easy on your waistline and your wallet!  Make it a Spice Pots Indian Fakeaway!

Ingredients for the marinade:

3 tsp Tandoori Masala spices
5 heaped tbsp natural yoghurt
500g chicken, cut into cubes
Good squeeze of lemon juice (optional)
Salt, to taste

1. Mix the yoghurt, Tandoori Masala, salt and lemon juice in a bowl.
2. Add chicken and coat well.
3. Marinate for at least 2 hours but preferably overnight.
4. Thread onto skewers.
5. Cook on the BBQ or grill or in the oven until cooked through.  This will take around 25-30 minutes in an oven on 180 degrees.
6. To make the sauce*, heat the oil and cook the onion and garlic until soft.
7. Add the tomatoes and simmer until the sauce thickens.
8. Add the spices and sugar and cook for about a minute.  Stir in the cream and almonds.
9. Add the chicken, stir through and you have your curry.
10. Garnish with coriander

*NOTE  You can also use this simple and gently spiced tomato sauce with a number of other recipes.  Delicious with our Lamb Koftas, Tandoori Masala Chicken, Tandoori Masala Prawns 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.

Try Bhuna or Goan Spice Pots, if you prefer a hotter curry.

   *CHEF'S TIP
    You can also use fish, lamb, veg or paneer instead of                chicken