Roasting Tin Chicken Tikka Masala Best Recipes

ROASTING TIN CHICKEN TIKKA MASALA

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

Steps:

• 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.
• 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.
• 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.

ULTIMATE CHICKEN TIKKA MASALA

Ingredients:

• 600 g chicken breasts, diced
• 4 tablespoons full fat natural yoghurt
• 2 tablespoons tandoori curry paste
• 50 g butter
• 2 onions, sliced
• 3 garlic cloves, crushed
• 1 tablespoon grated fresh ginger
• 3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 200 ml tomato passata
• 200 ml water

Steps:

• Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
• Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
• Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
• Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
• Serve with basmati rice or naan bread.