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
Feeds: 4 People
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 Yogurt - £0.85
Garlic - £0.30
2 Brown Onions - £0.34
Knob of Ginger - £0.30
400g of Basmati Rice - £0.60
500ml of Passata - £0.50
Tomato Purée - £0.59
Total Cost - £9.93
Preheat 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 yogurt and a grated garlic clove. 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.
Add a finely chopped garlic clove and a chopped knob of ginger. Mix together.
Add half a teaspoon of turmeric, a teaspoon each of chilli powder, ground coriander and garam masala. Mix everything together. Add a heaped tablespoon of tomato purée.
Stir the base together. Pour in 500ml of passata and 200ml of water. Mix everything together.
Elmlea time. Pour 125ml of Elmlea into the curry. Stir it through and bring the sauce to the boil. Once it is bubbling, turn it down. Let it simmer away so it can 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 on each side, until charred. Place the char-grilled thighs in the oven for 10—12 minutes or until they are 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!