Roasting Tin Chicken Tikka Masala Recipes

CHICKEN TIKKA MASALA

Steps:

• Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
• Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
• Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
• Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
• Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
• Add oil and butter. When butter is melted, add onions, ginger and salt.
• Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
• Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
• Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
• Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
• Simmer for 15 minutes, stirring occasionally.
• Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
• Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
• Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
• Optional: Sprinkle with a pinch of extra garam masala at the end.
• Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!

ROASTING TIN CHICKEN TIKKA MASALA

Steps:

• Season the chicken legs with a little salt. Heat the rapeseed oil in a large, non-stick frying pan over a high heat and add the chicken legs to the pan, skin-side down. Fry for 5-7 mins, turning occasionally until deep golden brown and crisp on all sides. Remove to a plate and set aside.
• Peel the garlic cloves and blitz to a purée in a food processor with the onion, ginger and chilli. Heat the ghee or butter in the pan over a medium heat and cook the oniony purée for 15 mins, stirring often. Stir in the spices, tomato purée and cardamom, then cook for 2 mins more. Tip in the canned tomatoes, stock and sugar, bring to a simmer, cover and cook for a further 15 mins. Season to taste.
• Heat the oven to 200C/180C fan/gas 6. Stir the double cream through the sauce, then tip it into a baking dish large enough to fit all the chicken legs in a single layer. Nestle the chicken legs in the sauce and bake in the oven for 25-30 mins until cooked through - the juices should run clear when pierced with the tip of a knife in the thickest part of the legs. Scatter with the coriander leaves and red onion, then serve with pilau rice and naans for mopping up the sauce.