Chicken Tikka Masala

Serves 4-6

Time 45 minutes

Ingredients

¼ cup extra virgin olive oil

1kg chicken thigh fillets, cut into large chunks

2 brown onions, peeled & sliced into thin half rings

Thumb-sized knob of ginger, peeled and finely chopped or grated

4 cloves garlic, peeled and finely chopped

1 tbsp ground coriander

½ tbsp ground cumin

1 tbsp paprika

1 tsp turmeric

½ tsp cayenne pepper

½ cup natural yoghurt

1 can plum tomatoes

1 cup chicken stock

½ tsp garam masala

½ bunch fresh coriander, leaves picked and roughly chopped 

Brown basmati rice, to serve

Green salad, to serve

Method

In a large pot (caste iron or heavy-bottomed pot ideal) heat half the oil and fry the chicken until browned. Remove from the pot and set aside.

Add the remaining oil and fry the onions until translucent and slightly browned (take care not to burn). Add the ginger and garlic and fry for another couple of minutes. 

Add the spices and stir to coat the onions. Then add the yoghurt a spoonful at a time, stirring to combine and make a paste. Add the tomatoes and break up with the back of a wooden spoon. Once combined add the stock and bring to a simmer. 

Add the chicken back to the pot and stir. Simmer for about 30 minutes until the chicken is cooked through. Stir through the garam masala and fresh coriander.

Serve with wholegrain basmati and wild rice and top with a little extra fresh coriander. Accompany with a green salad.