Chicken tikka massala serves 4
Although the list of instructions makes this sound complicated, actually it's very straightfoward and is really, really tasty
6 boned and skinned chicken thighs (about 675g/1.5lbs)
juice of 2 limes
1 teaspoon paprika
1.5 teaspoons cumin seeds
0.5 teaspoon coriander seeds
2 shallots, roughly chopped
4 large garlic cloves, roughly chopped
4cm (1.5in) piece of fresh root ginger, peeled and roughly chopped
2 green chillies, deseeded and roughly chopped
125g (4.5oz) plain, Greek-style yoghurt
0.5 teaspoon ground garam masala
1 tablespoon vegetable oil
Sauce:
1 tin chopped tomatoes
1 rounded teaspoon tomato purée
handful of coriander leaves, roughly chopped
3cm (1.25in) piece fresh root ginger, peeled and grated
1 teaspoon lime juice
0.5 teaspoon caster sugar
50g (1.75oz) unsalted butter
125ml (4fl oz) single cream
Method:
Cut the chicken thighs into small chunks
Combine the lime juice and paprika and mix with the chicken
Heat a small, heavy-based frying pan over a moderate heat. Add the cumin and coriander seeds and roast for about 1 minute, stirring constantly or shaking the pan to prevent them from burning. As soon as they start to darken and you catch the spicy aroma, remove the heat and put on a plate and let them cool. In a small food processor, a grinder/electric coffee mill, or a pestle and mortar, grind the spices to as fine a powder as you can manage
Put the shallots, garlic, ginger and chillies into a food processor. Drain the lime juice and paprika mixture from the chicken and add to the onion mixture. Process until smooth. Tip into a mixing bowl and stir in the yoghurt, garam masala and add half the cumin/coriander powder
Pour this mixture over the chicken, making sure that each piece is coated. Cover with clingfilm and marinate overnight in the fridge.
When you're ready to cook, pre-heat the grill, with the grill pan in place, to its hottest setting.
Take the chicken out of the yoghurt marinade and arrange on the hot grill pan. Drizzle with the oil and grill for about 5 minutes on each side or until beginning to char around the edges. Pour any cooking juices into a bowl, and keep the chicken warm whilst you make the sauce
Combine the tomatoes, tomato puree, coriander leaves, ginger, lime juice, sugar and remaining cumin/coriander powder in a blender or food processor and process until smooth.
Heat the butter in a saucepan and when melted, add the spiced tomato mixture and the cream. Bring to simmering point, then strain in the reserved cooking juices and add the cooked chicken pieces.
Re-heat and serve piping hot.
From "Curry" (various authors) published by Dorling Kindersley