Chicken Tikka Masala

With Recipe Demonstration Video from Cook's Academy

Ingredients:

• 6 cloves of garlic, peeled
  3 inches fresh ginger, peeled
  2 or 3 fresh red chilies, deseeded and finely chopped
  Olive oil
  1 tbsp mustard seeds
  1 tbsp paprika
  2 tsp ground cumin
  2 tsp ground coriander
  3 tbsp garam masala
  200g Glenisk Organic Natural Yogurt
  4 skinless chicken breasts, cut into large chunks
  1 tbsp Glenisk Organic Irish Butter
  2 medium onions, sliced very thin
  2 tbsp tomato purée
  50g ground almonds
  Sea Salt
  110ml Glenisk Organic Fresh Cream
  15g coriander (or 5 sprigs), chopped
  1-2 Limes, juice of
  4 poppadums, to serve

Method:

• Finely grate the garlic and ginger on the smallest teeth of a grater, or chop with a knife. Add the chopped chilies and set aside.
  Heat a splash of olive oil in a large skillet or sauté pan. Add the mustard seeds. When they begin to pop, remove from the heat immediately and add them to the garlic mixture (once mustard seeds start popping, they will pop all over the place, so watch carefully and remove from heat as soon as the first one goes "pop"). Add the paprika, cumin, coriander, and 2 tbsp of the garam masala. Put half of this mix in a large bowl, add the yogurt, and stir in the chicken, making sure to coat all sides with the marinade. Let it sit for about a half-hour.
  Melt the butter in the large saucepan and add the sliced onions and remaining half of the garlic-spice mixture. Cook gently for at least 15 minutes. Do not brown the onions; you're trying to soften them up and mellow the spices. Add the tomato puree, ground nuts, 500ml water and a 1/2 tsp of salt. Stir well and bring to a gentle boil. Let the sauce reduce and thicken slightly (about 5 minutes), then reduce heat to low.
  Cook the marinated chicken on a grill or under the barbecue, until just cooked through.
  While the chicken is cooking, add the cream and remaining 1 Tbsp of garam masala to the sauce and bring it up to a boil, then add the chicken. Check the seasoning. Top the chicken with coriander and squeeze lime juice over the top. Serve with basmati rice and poppadums.

Serves:

4

Watch Recipe Demonstration Video Below: