Chicken Tikka Masala

Surveys have found chicken tikka masala to be the most popular dish in British restaurants and it has been called Britains true national dish. I would not go that far but it is a very good dish.

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 30 Minutes Cooking Time 30 Minutes

5 tablespoon vegetable oil
5 cardamom pods
5cm piece of cinnamon stick
2 Onions finely chopped
3cm teaspoon finely grated fresh root ginger
2 teaspoon garlic crushed to a pulp
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 tablespoon bright-red paprika
2 large tomato finely chopped
1 teaspoon tomato puree
1 teaspoon Garam Masala
150ml Water
1 teaspoon salt
1.25kg ready-made chicken tikka pieces (see recipe)
Put the oil into a large wide pan and set it over a medium-high heat.
When very hot put in the cardamom pods and cinnamon stick.
Stir once then add the onions.
Stir until they begin to turn brown at the edges.
Add the ginger and garlic and cook stirring for 1 minute.
Add the cumin coriander turmeric cayenne and paprika and stir for 30 seconds.
Add the tomatoes tomato puree and garam masala and cook stirring for a minute.
Pour in the water and bring to a simmer.
Cover and turn the heat to low and simmer gently for 10 minutes.
Taste for salt adding about 3/4 teaspoon or as needed.
Add the chicken pieces then raise the heat to high and fold the chicken into the sauce.
The sauce should thicken and cling to the chicken pieces.