Chicken Tikka Masala. Standard Yumminess.

We are back from Madagascar.  It was a wonderful trip full of amazing wildlife, cocoa and vanilla plantations and delicious seafood.  As we only ate seafood for the whole 2 weeks on our arrival home the request for curry was sharply followed by 'not fish curry'.

I think it will be a while before I can sneak a piece of haddock past the hubbie.  So this week I made the old favourites, chicken tikka masala, chana aloo (sweet potato stylee) and pilau rice.  The latter two will follow, but first here's the masala...

Ingredients

For the Curry

4 tbsp vegetable oil
425 ml curry sauce http://bizandthebear.blogspot.com/2012/04/basic-curry-sauce-essential-reading.html
2 tsp paprika
1 tsp salt
2 tsp chili powder
a couple drops of red food colouring
5 tsp garam masala
2 tsp ground cumin
4 chicken breasts, skin removed, cut into chunks
6 tbsp single cream
1 tbsp green coriander

For the Tikka Marinade

4 tbsp plain yoghurt
1 tsp chili powder
1 tsp salt
2 tsp vegetable oil

Method

1. Mix all the ingredients for the marinade in a shallow dish.  Add the chicken, cover and leave to marinate in the fridge for at least 4 days but overnight is fine.

2. About 20 minutes before serving, remove the chicken from the marinade, place on a baking tray and place under the grill until just cooked.

3. Make the curry - heat the oil in a saucepan, add the curry sauce and bring to the boil.  Add the paprika, salt, chilli powder and food colouring.  Cook over a moderate heat, stirring, until the sauce has thickened slightly.
4. Turn the heat down and add the garam masala and cumin.  Cook for a couple more minutes.  Add the chicken pieces, cream and cook for another couple of minutes.

Serve hot sprinkled with coriander with rice or roti.