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    Annabel Karmel’s Chicken Tikka Masala

    45 minutes



    There’s no reason why the whole family shouldn’t join in on curry nights – my Chicken Tikka Masala is a must-try with just the right amount of mild spice and flavour.

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    6tbsp Natural Yoghurt
    ½tsp Grated Ginger
    1 Small Garlic Clove Crushed
    ½tsp Mild Curry Pepper
    2300g Cut into 2cm/1 inch cubes Chicken Breasts
    15g Butter
    1tsp Garam Masala
    ¼tsp Ground Coriander
    ¼tsp Fresh grated Ginger
    1tbsp Tomato Puree
    1x400g Tin Chopped Tomatoes
    200ml Chicken Stock
    1tbsp Clear Honey
    150ml Double Cream
    1tbsp Lemon Juice




    For the marinade, mix together the yoghurt, ginger, garlic and curry powder. Add the chicken and mix to coat. Cover and put in the fridge for 2 hours or overnight.
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    Melt and Sauté

    To make the sauce, melt the butter and sauté the onion for 5 minutes. Add the garam masala, coriander and ginger and sauté for 5 more minutes until the onion is soft and the spices are fragrant.
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    Add the tomato puree, tomatoes, stock, honey and simmer for 15 minutes.
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    Simmer some more

    Add the cream and simmer for 10 more minutes until thick.
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    Line a baking tray with foil and arrange the marinated chicken cubes on it. Grill under a preheated grill for 8 to 10 minutes, turning halfway, until cooked through.
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    Add cooked chicken and lemon juice to the sauce. Season to taste with some salt and pepper. Serve with boiled rice, naan or poppadums.
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    Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform

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