Based on chunks of Indian style roast chicken, this has consistently been touted as “Britain’s favourite dish”. Although the origins of chicken tikka masala are unclear, it’s said that this delicious dish originated from the British Bangladeshi community, with origins in the Punjab and Utta Pradesh regions of India.
First Marinade the chicken in four tablespoon of Greek yoghurt and the curry masala magic spice pot.
Meanwhile fry or boil 2 finely chopped onions until soft and golden.
Stir in half a tin of tomatoes and 1/2 a tsp of salt.
Add the marinated chicken to the onion mix and stir in 300 ml (a mug) of boiling water, simmer until cooked through (30-45 minutes), little bubbles of oil will float to the top, indicating the sauce has a good flavour and the chicken is cooked.
Finish with 150 ml of single cream and some fresh coriander, serve with rice, naan/chappatties, now you can sit back and let your family and friends think you are a genius.
As always, add half a cup of water when the curries dry or stick.
As you will cook raw vegetables and meat directly into the sauce, the flavours will seep through and create a tender chicken curry.