Serves: 4 | Prep: 10 mins | Cook: 30 mins

This is a restaurant-style tikka masala made at home, without the overnight marinating. Our Chicken Tikka is marinated in-store in yoghurt, ginger, garlic and tandoori spice, so the hard work is done before it reaches your kitchen. You char the chicken, simmer it in a rich tomato and cream sauce, and dinner is on the table in about 40 minutes.

Ingredients

• 750g Eastern Halal Chicken Tikka
• 2 tbsp ghee or vegetable oil
• 1 large brown onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chilli, slit (optional)
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder or sweet paprika
• 400g tin crushed tomatoes
• 200ml thickened cream
• 1 tsp sugar
• 1 tbsp dried fenugreek leaves (kasuri methi)
• Salt to taste
• Fresh coriander, to serve

Method

1. Char the chicken. Heat 1 tbsp ghee in a heavy pan or grill plate over high heat. Cook the chicken tikka for 6–8 minutes, turning, until it has charred edges and is almost cooked through. Set it aside.
2. Build the base. In the same pan, heat the remaining ghee over medium heat. Cook the onion for 8–10 minutes until deep golden. Add the ginger-garlic paste and green chilli and cook for 1 minute.
3. Add the spices. Stir in the garam masala, cumin and chilli powder and cook for 30 seconds until fragrant.
4. Simmer the sauce. Add the crushed tomatoes, sugar and a pinch of salt. Simmer for 10 minutes until thickened and the oil begins to separate at the edges.
5. Finish. Stir in the cream and return the chicken to the pan. Rub the kasuri methi between your palms over the pan, then simmer gently for 5 minutes until the chicken is cooked through.
6. Serve. Garnish with coriander and serve with steamed basmati rice or warm naan.

Tips

• For a smokier flavour, grill the tikka over charcoal before adding it to the sauce.
• Feeding a crowd? Double the recipe and pick up our Chicken Malai Boti as a milder option for the kids.

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