As we welcome winter, there’s nothing I like more than a good curry to warm me from the inside out. One of my favourites is chicken tikka masala, a dish not traditionally Indian but created to suit anglo tastes. While the ingredient list might look long, it’s really only all the different spices which you can find side-by-side at any good supermarket.
1kg chicken breasts, diced into 3cm cubes
1/4 cup Greek yoghurt, plus extra to serve
2 tbsp ground smoked paparika
1 tbsp ground coriander
1 tbsp ground cumin
2 tbsp garam masala
1 tbsp tumeric
2 tbsp canola oil
1 brown onion, diced
3 red chillis, sliced
3 cloves garlic, crushed
1 tbsp ginger
2 tbsp tomato paste
1/2 cup cream
rice and fresh coriander, to serve
- In a small bowl, combine paprika, ground coriander, cumin, garam masala and tumeric.
- In a large bowl, combine the chicken, greek yoghurt and half the spice mix. Leave to marinate for at least 2 hours or overnight.
- Heat canola oil in a saute pan and saute onion until soft, about 5 minutes. Add the chilli, garlic and ginger and cook under fragrant, about 2 minutes. Add the remaining spice mix and stir until the spices become fragrant, about 2 minutes. Allow to cool slightly before transferring to a blender and blending until smooth.
- Pour onion mix into a large saucepan. Add the tomato paste, cream, and 250ml water and bring to a gentle simmer for 10 minutes.
- Meanwhile, thread chicken onto skewers and grill on a hot BBQ until chicken is browned and only just done. Pull the chicken off the skewers and add to the curry sauce and allow to simmer for 5-10 minutes.
- Serve hot with rice, fresh coriander and extra Greek yoghurt.