EASY CHICKEN TIKKA MASALA RECIPE QUICK RECIPES

1. Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
2. Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
3. Put half the mixture into a clean bowl with the yoghurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
4. Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened – it should start to smell fantastic!
5. Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
6. Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through – you can also do this under the grill, if you like.
7. Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
8. Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.