chicken tikka massala

Method

• step 1

  blitz the chilli, the garlic and the vegetable oil in a food blender

• step 2

  add the paprika, the garam massala, the tomato puree, corianda stalks and blitz again till a paste

• step 3

  put the marinade and the chicken in a bowl and stir well then leave in the fridge overnight

• step 4

  the next day - fry the onion and the spices in the oil then cook gently for 10 mins

• step 5

  add the tin of tomato's and the yoghurt then remove the chicken from the marinade and add to the simmer for 15-20 mins till cooked

• step 6

  stir in coriander leaves + cream just before serving

• step 7

  the rice - bring a large pan of salt water to the boil then add the rice, after 4-5 mins rinse the rice with clean tap water for a min

• step 8

  add the rice to boiling water and wait till the rice moves about then leave for 5 mins

• step 9

  drain the rice and bring to boil again, then back down to a simmer, steam the rice in a colander for 8-10 mins

• step 10

  Serve on a plate/bowl, rice underneath the curry. Serve with nan bread and poppadoms