Busy week so far, so quick and simple is needed – Fakeaway Chicken Tikka Massala is needed 😇
I start by peeling and finely slicing 3 medium onions and bunging in a pan with a couple of tablespoons of oil, salt and pepper – cook low and long till soft and brown.
Midway through I add 3 fat cloves of chopped garlic
and about an inch of grated ginger.
In a separate bowl, mix 3/4 600ml tub of natural yoghurt, the juice of half a lemon and another half inch of grated ginger.
This is the cheat bit – I am using a jar of Tikka spice paste – a good third of this jar is added to the Yoghurt mix – then add the Thighs – I have added them whole, as I am going to griddle them, but cut into chunks if you are going to pan fry them.
When the onions are lovely and sticky I add a tin of chopped tomatoes, a good squeeze of tomato purée,
another third of a jar of tikka paste and half the tomatoe tin of water- stir together and leave to simmer for 30 minutes on the lowest heat setting.
Preheat the oven (200), you will need this good and hot…
Using tongs, add the thighs to an oven tray, this will be messy,
you are looking to get lovely ‘crisp’ bits on the chicken – ensure they are cooked through.
When done, chop the chicken into bite sized pieces.
To you sauce mix add a tablespoon of Garam Massala and a glug of double cream, stir though, taste and adjust seasoning.
Add chopped fresh coriander.
Add the chicken, and cook for 10 minutes.
I am serving with Roti and shop bought poppadums.