Chicken Tikka Masala

Ingredients

• 600 g boneless, skinless chicken thighs, cut into chunks
• 150 g natural yoghurt
• 2 tbsp tikka masala spice paste
• 1 lemon, juiced
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp smoked paprika
• 400 g tin chopped tomatoes
• 150 ml double cream
• 2 tbsp ground almonds
• Coriander, rice and naan, to serve

Method

1. Mix the chicken with the yoghurt, 1 tbsp spice paste, lemon juice and ½ tsp salt. Marinate for at least 30 minutes (or overnight).
2. Heat the grill to high. Spread the chicken on a lined tray and grill for 10–12 minutes, turning once, until charred in places.
3. Meanwhile, heat the oil in a large pan and cook the onion for 10 minutes until golden. Add the garlic, ginger, remaining spice paste and ground spices and cook for 1 minute.
4. Add the tomatoes and simmer for 10 minutes, then blend until smooth if you like.
5. Stir in the cream, almonds and chicken and simmer for 8–10 minutes until the chicken is cooked through. Season and scatter with coriander.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.