What could be more comforting than a spicy chicken curry on a cold winter’s evening? This tantalising Chicken Tikka from chef Harvey Ayliffe, will rival your usual Friday night takeaway, complete with marinated chicken in a spicy masala sauce that is guaranteed to please.
Chicken Tikka Masala Recipe
Mix together all the marinade ingredients in a bowl. Add the chicken pieces and make sure they are well coated in the marinade. Leave to marinade for at least 3-4 hours.
Grill on bbq or pan fry until golden brown.
Heat butter in a pan, then add all the spices.
Sweat the onions until light golden brown.
Add ginger, garlic and tomatoes. Cook until they are soft.
Add a chicken bullion cube and some salt, pepper and half a pint of water. Cook for 30 mins. Blend and then put back in the pan.
Add garam masala and purée cashew nuts and cook for another 10 mins.
Add marinated grilled chicken and cook for another 10 minutes.
Serve with Jasmine rice.
You can adjust the gravy/sauce consistency with milk or hot water.
Place the tomatoes in hot water. This will make it easier to peel the skins.
For this dish, Harvey has used the Tom Hixson of Smithfield bulk chicken breast box, ideal for bulk purchases or meal prepping. For more top quality meats, take a look at the rest of our poultry or why not try our fresh and tasty cuts of beef or pork?