Chicken Tikka Masala-style creamy tomato curry

Marinated chicken thighs simmered in a rich, creamy tomato gravy spiced with garam masala, smoked paprika and a swirl of cream — the British curry-house classic.

Ingredients

• 4 skinless chicken thighs, diced
• 200 g Greek-style yoghurt
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp salt
• 3 tbsp ghee or vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 2 tsp tomato purée
• 400 g tin chopped tomatoes
• 200 ml double cream
• Fresh coriander to garnish

Method

1. Marinate the chicken. Mix yoghurt, lemon juice, half the garam masala, the paprika, cumin, coriander, turmeric and salt. Toss in the chicken, cover and chill at least 30 minutes (longer is better).

2. Make the sauce base. Heat the ghee in a large pan over medium heat. Soften the onion for 8-10 minutes until translucent. Add garlic and ginger and cook for 2 minutes more.

3. Bloom the spices. Stir in the remaining garam masala and the tomato purée and cook for 2 minutes until the paste darkens slightly.

4. Build the gravy. Add the chopped tomatoes, fill the tin with water and add that too. Simmer for 10 minutes until thickened.

5. Finish the curry. Stir in the cream. Lift the chicken out of the marinade with a slotted spoon and add to the sauce (discard the marinade). Simmer for 12-15 minutes until the chicken is cooked through and the sauce coats the back of a spoon. Adjust salt.

6. Serve with basmati rice and naan. Top with fresh coriander.

Notes

Often called Britain’s national dish — likely invented in Glasgow by a Bangladeshi chef in the 1960s to suit British palates.