Si and Dave say: 'We know there are lots of ingredients here, but please give this a go.This recipe is simple to prepare and tastes fantastic. It's by far the best home-made chicken tikka masala we've ever cooked and it's as close to a restaurant dish that you're ever likely to find. Truly a national treasure of a dish.'
2 tbsp cumin seeds
2 tbsp coriander seeds
2 whole cloves
1 tsp black peppercorns
small piece of cinnamon stick
½ tsp ground fenugreek
1½ tsp ground turmeric
2 tsp ground paprika
½–1 tsp hot chilli powder
1 tsp flaked sea salt
2 garlic cloves, crushed
20g chunk of fresh root ginger, peeled and grated
4 tbsp plain natural yoghurt
4 boneless, skinless chicken breasts, each cut into 7 or 8 pieces
sunflower oil, for greasing
4 tbsp ghee, or 2 tbsp softened butter and 2 tbsp sunflower oil
3 medium onions, chopped
4 garlic cloves, crushed
25g chunk of fresh root ginger, peeled and finely grated
½ tsp ground turmeric
3 tbsp tomato purée
2 tsp caster sugar
1 tsp flaked sea salt
400ml cold water
2 tbsp double cream
1 Put the cumin and coriander seeds, cloves, peppercorns and cinnamon stick in a dry frying pan over a medium heat. Cook for 1–2 minutes, stirring regularly until lightly toasted – you know they're ready when you can smell the wonderful spicy aroma.
2 Tip everything into a pestle and mortar or electric spice grinder. Add the fenugreek, turmeric, paprika, chilli powder and salt and grind everything to a fine powder.
3 Spoon 3 tablespoons of this spice mixture into a mixing bowl and stir in the garlic, ginger and yoghurt. Mix thoroughly and set aside.
4 Stir the chicken pieces into the spiced yoghurt, cover with cling film and put them in the fridge to marinate for at least 4 hours or ideally overnight.
5 To make the masala sauce, heat the ghee (or butter and oil) in a large non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 10 minutes, stirring occasionally. Remove the lid, increase the heat slightly and stir in the rest of the powdered spices, plus the ½ teaspoon of turmeric. Fry for 3 minutes, stirring regularly.
6 Stir in the tomato purée, sugar and salt and fry for 2–3 minutes, stirring constantly. Add the water, bring to a gentle simmer and cook for 5 minutes more, adding the cream for the last 30 seconds of the cooking time.
7 Remove from the heat and blitz with a stick blender or in a food processor until you have a sauce that's as smooth as possible. Pour this into a heatproof bowl, cover with cling film, cool and chill until you're ready to cook the chicken.
8 Thread the chicken pieces on to lightly greased, long metal skewers. You should be able to fit about 6 chunks of chicken on to each skewer, leaving 1–2cm between each piece. Preheat the grill to its hottest setting and place the skewers on a rack over a grill pan lined with foil. Slide the pan on to a shelf, putting it as close as possible to the heat, and cook the chicken for 5 minutes. Turn each skewer, holding it with an oven cloth, and cook on the other side for another 4–5 minutes or until the chicken is cooked through and lightly charred.
9 While the chicken is grilling, tip the masala sauce into a large non-stick frying pan. Bring to a gentle simmer and cook for 2–3 minutes, stirring regularly. Take the chicken skewers from under the grill and slide a fork down the length of each skewer to plop the pieces into the hot sauce. Stir well and bubble for a few seconds more. Serve hot with rice.
More Hairy Bikers' recipes:
Lower Calorie Cottage Pie
Thai Chicken & Coconut Curry