In defence of chicken tikka masala

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Makes 4

Step 2

Takes 1 hour 15 minutes

Step 3

Marinates 2-12 hours/overnight

Step 4

No commitment. Cancel any time.

Step 5

Mix together the yoghurt, spices, salt garlic, ginger and lemon juice and place in a bowl big enough to hold the chicken. Cover the chicken with the marinade, and refrigerate for

Step 6

2-12 hours (overnight is great).

Step 7

Place the vegetable oil in a heavy-based pan over a medium heat. Cook the sliced onion for 15 minutes until the onion is light golden. Add the ginger and garlic paste and cook for another couple of minutes, followed by the spices, then the tomato paste, and cook for two minutes more.

Step 8

Add tinned tomatoes – crushing the tomatoes against the side of the pan with a spoon to break apart. Bring to a simmer and cook for ten minutes, stirring frequently to stop the mixture sticking to the bottom of the pan.

Step 9

Reduce heat, then add the cream and honey and a pinch of salt and cook for a final five minutes. If you prefer a looser sauce, add a little water, until you reach the desired consistency.

Step 10

Divide the chicken chunks between 4 skewers and heat the grill to high. If no skewers, you can cook the chicken loose on a foil-lined baking tray. Grill for 15 minutes, turning the chicken every 5 minutes, until it is charred and beginning to blacken in places.

Step 11

Bring the sauce back up to a simmer, pull the chicken from the skewers, and fold them in the sauce. Serve immediately with rice or paratha or both. Scatter coriander over the top.