Chicken Tikka Masala

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.

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 marinate

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

For the sauce:

1 tbsp oil (I prefer coconut oil)
1 onion, finely chopped
2 garlic cloves, crushed
1 400ml tin of chopped tomatoes
2-3 tsp Korma Spice Pot
1 tbsp soft brown sugar
300ml single cream
1 tablespoon of ground almonds
Salt, to taste
Coriander, to garnish

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
To make the sauce*, heat the oil and cook the onion and garlic until soft.
Add the tomatoes and simmer until the sauce thickens.
Add the spices and sugar and cook for about a minute. Stir in the cream and almonds.
Add the chicken, stir through and you have your curry.

Delicious!

*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