Chicken Tikka Masala

ingredients

For the chicken:

 

1 1/4 pound bone-free skin Chicken breast, thigh or a mixture 6 tablespoons of natural whole milk yoghurt ½ tablespoon grated ginger 3 cloves of garlic, finely 1 teaspoon cumin 1 teaspoon peppers 1 1/4 teaspoon salt For the curry: 2 tbsp rapeseed oil 1 small onion, thinly sliced (about 5 ounces or 1 1/2 cups sliced) 2 teaspoon grated ginger 4 cloves of garlic, finely 1 tablespoon coriander 2 teaspoons peppers 1 TL Garam Masala 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1 14 ounces of fire roasted tomatoes (regular crushed tomatoes can also work) crushed 6 tablespoons whole natural yoghurt 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Cooked rice to serve Coriander, for garnishing

 

For the curry:

 

2 tbsp rapeseed oil 1 small onion, thinly sliced (about 5 ounces or 1 1/2 cups sliced) 2 teaspoon grated ginger 4 cloves of garlic, finely 1 tablespoon coriander 2 teaspoons peppers 1 TL Garam Masala 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1 14 ounces of fire roasted tomatoes (regular crushed tomatoes can also work) crushed 6 tablespoons whole natural yoghurt 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Cooked rice to serve Coriander, for garnishing

Method

Cut chicken of excess fat. Chop into mouthful pieces about ½ to 1 inch wide. The chicken legs to a medium sized bowl. Add the yogurt, ginger, garlic, cumin, pepper and salt. With the hands, the chicken connects evenly with the seasoning the chicken.  Cover the bowl with plastic foil and leave the chicken marinade in the refrigerator for at least 45 minutes or as long as overnight. (Marinate for 4 to 6 hours is perfect.) In a large pan, 1 tablespoon of rapeseed oil over medium heat. Add the chicken legs and boil for about 6-7 minutes until they are cooked. Transfer to a disk and set aside. In a large pan, 1 tablespoon of rapeseed oil over medium heat. Add the chicken legs and boil for about 6-7 minutes until they are cooked. Transfer to a disk and set aside.

Wipe the pan you used to cook the chicken. Heat remaining rape oil at medium heat. Add the onion and cook for 5 minutes until they are soft, often touching. The grated ginger, garlic, coriander, pepper, garam masala, turmeric, black pepper, salt and cayenne pepper. Leave the spices until they smell boiling about 30 seconds per minute.  Add the crushed tomatoes to the pan with the spices and leave to cook for 4 minutes, stir frequently. Add the yogurt to combine and stir. Reduce the heat to medium-low and let the sauce simmer for an additional 4 minutes. Add the chicken pieces to the pan and add sauce. serve over cooked basmati rice and garnished with coriander.