My Favourite Home-Made Curry

July 17, 2013

This is a Madhur Jaffrey recipe, you know it’s going to be good.

There is some prep required ahead of time, this is well worth doing the night before then making this amazing tikka malasa for dinner becomes super easy.

Don’t be put off by the long ingredients list, it’s mostly spices you probably have.

You need;
For the chicken tikka
675 g boneless, skinless chicken, thighs or breasts, cut into 2.5 cm chunks
3 tbsp lemon juice
1 tbsp root ginger, peeled and finely grated
2 garlic cloves, finely grated or crushed
1 tsp ground cumin
1 tsp paprika
¾ tsp chilli powder
6 tbsp whipping cream
½ tsp garam masala
3 tbsp sunflower oil

For the masala
4 tbsp sunflower oil
140 g onions, halved and finely sliced
1 tbsp root ginger, peeled and finely grated
5-6 garlic cloves, crushed
1 tbsp ground coriander
½ tsp turmeric
¾ tsp chilli powder
2 tsp paprika
4 tbsp yogurt
2 medium tomatoes, peeled and very finely chopped
350 ml chicken stock
¼ tsp garam masala
4 tbsp coriander leaves

The day/morning before eating;
1. For the chicken tikka: Put the chicken pieces in a bowl and rub in 1¼ teaspoon salt and the lemon juice. 
Prick the chicken pieces lightly with a knife and rub the seasoning in again, then set aside for 20 minutes.

2. Add the ginger, garlic, cumin, paprika, chilli powder, whipping cream and garam masala.
Mix well, cover and refrigerate for 6-8 hours, though longer will not hurt.


 3. For the masala: Pour the sunflower oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat.
When the oil is hot, add the onions. Stir and fry until they brown, for 6-7 minutes.
Add the ginger and garlic and continue to fry, stirring, for a minute.

4. Add the ground coriander, turmeric, chilli powder and paprika.
Stir for 10 seconds, then add a tablespoon of yogurt. Stir and fry until it is absorbed.
Add the remaining yogurt in this way, a tablespoon at a time.

5. Add the tomatoes and fry for 3-4 minutes, or until they turn pulpy.
Add the stock and ¼ teaspoon salt, and bring to a simmer.
Cover, reduce the heat to low, and simmer gently for 15-20 minutes. The sauce should turn thick.

6. Stir in the garam masala and coriander leaves, taste and add more salt if you need it. Shortly before you eat, heat a non-stick frying pan and cook the chicken pieces. (the recipe says to grill, I found this quicker and easier but grill is probably best if Madhur says so!)

8. When the chicken is cooked, reheat the sauce and fold in the chicken. Serve with fluffy white rice and coriander.


Seriously better than any takeaway… I love this and make it a lot.


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