Although we already have a Chicken Tikka Masala recipe on the page, I found another one that was equally as good with slightly different flavours. Chicken curries are our absolute favourite meals here and you can never have too many to choose from. This was an absolute winner and will definitely be a regular. Enjoy. Eb x
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- 1 tbsp paprika
- ½ tsp chilli powder (or to taste)
- 2 tbsp garam masala
- 20g lemon juice
- 4 garlic cloves
- 40g fresh ginger peeled
- 30g coriander leaves/stems/roots
- 120g plain yoghurt
- 8 chicken thighs, trimmed
Add all ingredients except chicken into the bowl and blitz on Speed 8 for 30 seconds. Scrape down sides and repeat if necessary. Pour over the chicken and set aside for 6-8 hours.
On a hot griddle pan, fry the chicken thighs until cooked. Can be served at this stage or in the sauce below.
- 50g almonds or 1 tbsp almond butter
- 4 black cardamom pods
- ½ cinnamon stick
- 1 onion, halved
- 2 garlic cloves
- 1 tbsp garam masala
- ½ tsp chilli powder
- 20g brown sugar
- 400g tin tomatoes
- 200g cream
- 1 heaped tsp salt
In a fry pan heat the cardamom pods and cinnamon stick up to release the flavour.
Add the almonds to the bowl and mill on Speed 8 for 30 seconds. Set Aside.
Add the cardamom and cinnamon to the bowl and mill on Speed 8 for 1 minute.
Add the onion and garlic and chop on Speed 5 for 5 seconds. Add 20g oil and sauté for 5 minutes at 120° Reverse Speed 1.
Add tomatoes, sugar, salt, garam masala and chilli and cook for 15 minutes at 100° Reverse Speed 1, no MC and basket on top.
Add cream and almonds and cook for 5 minutes at 100° Reverse Speed 1.
Add chicken pieces and cook for 5 minutes at 100° Reverse Soft Speed.
Garnish with coriander and serve with rice and yoghurt.