Roasting tin chicken tikka masala
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 4 large chicken legs
- 1 tsp rapeseed oil
- 2 large garlic cloves
- 1 onion, roughly chopped
- thumb-sized piece of ginger, peeled and roughly chopped
- 1 red chilli, roughly chopped
- 2 tbsp ghee or butter
- 2 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 tbsp tomato purée
- 4 cardamom pods, bashed with the end of a rolling pin
- 2 x 400g cans chopped tomatoes
- 200ml chicken stock
- 1 tsp caster sugar
- 100ml double cream
- ½ bunch of coriander, finely chopped
- ½ red onion, finely chopped, to serve
- cooked pilau rice and naans, to serve
Method
- STEP 1
Season the chicken legs with a little salt. Heat the rapeseed oil in a large, non-stick frying pan over a high heat and add the chicken legs to the pan, skin-side down. Fry for 5-7 mins, turning occasionally until deep golden brown and crisp on all sides. Remove to a plate and set aside.
- STEP 2
Peel the garlic cloves and blitz to a purée in a food processor with the onion, ginger and chilli. Heat the ghee or butter in the pan over a medium heat and cook the oniony purée for 15 mins, stirring often. Stir in the spices, tomato purée and cardamom, then cook for 2 mins more. Tip in the canned tomatoes, stock and sugar, bring to a simmer, cover and cook for a further 15 mins. Season to taste.
- STEP 3
Heat the oven to 200C/180C fan/gas 6. Stir the double cream through the sauce, then tip it into a baking dish large enough to fit all the chicken legs in a single layer. Nestle the chicken legs in the sauce and bake in the oven for 25-30 mins until cooked through – the juices should run clear when pierced with the tip of a knife in the thickest part of the legs. Scatter with the coriander leaves and red onion, then serve with pilau rice and naans for mopping up the sauce.
