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.
Ingredients
Chicken Marinade
Masala Sauce
Instructions
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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.
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Grill on bbq or pan fry until golden brown.
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Heat butter in a pan, then add all the spices.
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Sweat the onions until light golden brown.
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Add ginger, garlic and tomatoes. Cook until they are soft.
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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.
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Add garam masala and purée cashew nuts and cook for another 10 mins.
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Add marinated grilled chicken and cook for another 10 minutes.
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Serve with Jasmine rice.
