Chicken Tikka Masala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 teaspoon of sea salt. Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with remaining two lemons cut into wedges. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.

Step 2

For the sauce, peel and finely slice the onions and garlic and place into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection.

Step 3

When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, serve with fresh naan bread, or fluffy basmati rice and some mango chutney and coriander aioli.

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