Chicken tikka masala recipe | delicious. magazine

Ingredients

• 6 skinless, boneless free-range chicken breasts, cut into large chunks
• Steamed basmati rice, paratha, raita and fresh coriander leaves to serve
• For the tikka marinade
• 2 tsp garam masala
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp hot chilli powder
• ½ tsp hot paprika
• Pinch ground turmeric
• 4 garlic cloves, crushed
• 3cm piece fresh ginger, grated
• Juice 1 small lemon
• 150ml natural yogurt
• For the masala sauce
• 1 tbsp vegetable or sunflower oil
• 1 onion, finely chopped
• 1 tsp ground fenugreek
• 1 whole star anise
• Large pinch ground turmeric
• 5cm piece fresh ginger, grated
• 25g ground almonds
• 275g ripe baby plum tomatoes, halved
• Large pinch caster sugar
• 200ml chicken stock, hot
• 200ml tomato passata
• 150ml single cream
• You’ll also need…
• Metal or wooden skewers (if using wooden, soak in water for 30 minutes)