The quickest, creamiest chicken tikka masala about.
Make sure your griddle pan is on a very high heat to get some nice char marks on the chicken.
Cooking Time (Includes Preparation Time): 1 Hour
Elmlea Single Cream Alternative 284ml - £0.90
8 Skinless, Boneless Chicken Thighs - £3.00
Garam Masala - £0.85
Turmeric - £0.85
Ground Coriander - £0.85
Chilli Powder - £0.85
Plain Yoghurt - £0.85
Garlic - £0.30
2 Brown Onions - £0.34
Knob of Ginger - £0.30
400g Basmati Rice - £0.60
500ml Passata - £0.50
Tomato Purée - £0.59
Total Cost - £9.93
Preaheat oven to 180°C./356°F
Place chicken thighs in a bowl. Add a teaspoon of turmeric, 2 teaspoons of chilli powder, 2 teaspoons of ground coriander and a teaspoon of garam masala. Add 4 tablespoons of yoghurt. Add a grated clove of garlic, season with salt and pepper, add a drizzle of olive and mix everything together. Cover and leave to marinate for 30 minutes.
Time to get on with the curry sauce. Slice up 2 brown onions. Add to a large pan with a good drizzle of olive oil. Cook on a medium heat until the onions are lovely and caramelised.
At this point, add a finely chopped clove of garlic and a chopped knob of ginger. Mix them in, and then add half a teaspoon of turmeric, and a teaspoon each of chilli powder, ground coriander and garam masala. Mix everything together, and then add a heaped tablespoon of tomato purée.
Stir the base together, and then pour in 500ml passata and 200ml water. Mix everything together.
Elmlea time. Pour 125ml Elmlea into the curry. Stir it through, and then bring the sauce to the boil. Once it is bubbling, turn it down, and let it simmer and thicken.
Get your rice on (follow pack instructions).
Chicken time. Heat a griddle pan. Once very hot, add your chicken thighs in batches. Cook on a high heat for 3-4 minutes each side until charred. Place the chargrilled thighs in the oven for 10—12 minutes just so they can cook through.
Once cooked through, place the chicken on a board and cut into big pieces. Add to the curry sauce and fold everything together. Season the curry with salt and pepper.
Serve the chicken tikka masala over a bed of steaming rice. Garnish with some chopped coriander. Enjoy!