Tikka masala

Serves: 6 (or 4 + lunch the next day)
Preparation time: 40 minutes + 30 minutes - 12 hours marinating time

Ingredients:

You need the following for the chicken:
-      600 - 800 grams chicken thigh fillets, cut into 2 x 2 cm cubes
-      1 tbsp lemon juice
-      4 cloves garlic, crushed
-      2 tsp fresh ginger, grated
-      125 ml whole-milk yoghurt
-      1 tsp garam masala
-      ½ tsp chilli powder

You'll need the following for the sauce:
-      1 onion, finely chopped
-      3 cloves garlic, crushed
-      1 small tin tomato purée
-      1 tsp ground chilli
-      1 ½ tsp garam masala
-      ¼ tsp cayenne pepper
-      1 tub Food Fellows Tomato Base
-      225 ml vegetable or chicken stock
-      1 tbsp lemon juice
-      75 ml whipping cream
-      2 tbsp oil or olive oil for cooking
-      2 tbsp butter for cooking
-      salt and pepper

serve with: rice or naan bread, fresh coriander or parsley

Preparation:
1.      Mix the chicken with the lemon juice, garlic, ginger, yoghurt, garam masala, chilli powder, and salt and pepper in a bowl well before you plan on serving the tikka masala. Marinate the chicken for at least 30 minutes, but overnight in the refrigerator is preferable.
2.      Heat two tablespoons of oil or olive oil in a large frying pan or sauté pan on medium-high heat. Spoon the chicken from the marinade (don't let the marinade drain from the chicken!) into the pan and fry the chicken in two batches until brown and crispy. Take the chicken from the pan and put on a plate. Do not clean the pan!
3.      Melt the butter in the used pan. Fry the onion and garlic for one to two minutes until soft and then add the tomato purée. Stir for two to three minutes to reduce the bitter taste of the tomato purée.
4.      Add the chilli powder. garam masala, cayenne pepper, Tomato Base, and stock and stir well.
5.      Gently bring the sauce to the boil and simmer for ten minutes so the sauce can reduce a little.
6.      Add the lemon juice and whipping cream and return the chicken to the pan. Cook for another five minutes and season to taste with salt and pepper.

Serve the tikka masala with rice or naan bread and fresh parsley or coriander. Also delicious served with a little yoghurt.