Classic tikka masala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, stir together the chicken, lemon juice and large pinch of salt. Cover and leave to marinade for 10 minutes

Step 2

In a blender, combine the garlic, ginger, cumin, coriander, garam masala, paprika, chilli powder and yoghurt. Blend until smooth

Step 3

Stir the yoghurt mix with the chicken. Add in oil and mix well until completely coated. Marinade for at least 30 minutes ,or overnight if possible.

Step 4

Heat one tablespoon of the oil in a frying pan over a medium-high heat. Working in batches, cook the chicken on all sides until cooked through, then set aside.

Step 5

Heat the remaining oil in a large saucepan over a medium heat. Add onions and fry for 2-3 minutes or until lightly browned. Add ginger and cook for one minute.

Step 6

Stir in the turmeric, coriander, paprika and chilli powder. Fry for one minute, then stir in the tomato purée and chopped tomatoes. Cook for 2-3 minutes or until they are soft. Bring to a boil, then reduce heat and simmer for 2-3 minutes.

Step 7

Add lemon juice and cream. Add in enough water to make a thick sauce. Season to taste. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.

Step 8

Add the garam masala and chopped coriander. Heat through, then stir in the chicken.

Step 9

Serve with rice and warmed naan bread

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