M&S RECIPE INSPIRATION
Judy Joo’s classic tikka masala
Upgrade your curry night by whipping up Judy Joo’s flavour-packed chicken tikka masala made with juicy British chicken thighs and a delicately spiced homemade sauce. Try serving the dish with our delicious tropical session IPA
Ingredients
For the marinated chicken:
- 3 cloves garlic, crushed
- 3cm piece ginger, grated
- 1 tsp chilli powder
- 2 tsp garam masala
- ½ lime, juice only
- 150ml Greek yogurt
- 8 boneless, skinless chicken thighs, cut into thirds
For the tikka masala sauce:
- 2 onions, finely chopped (or pulsed in a food processor)
- 1 tsp cumin seeds
- 3 cloves garlic, crushed
- 3cm piece ginger, grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp fenugreek
- 1 tsp garam masala
- 100ml chicken stock
- 1-2 green chillies, finely chopped
- 300ml passata
- 2 tbsp chopped coriander
- 2 tbsp Greek yogurt
- 4 tbsp double cream
- 50g salted butter
To serve:
- 2 packets (4) M&S flame-baked roti
- 25g salted butter, melted
- Handful coriander, torn
- 1 red chilli, thinly sliced on an angle
- Thumb-sized piece ginger, sliced into fine sticks
- 4 tbsp double cream
Method
- Preheat the oven to 180°C/160°C fan/gas mark 4. Line a baking tray with tin foil.
- First, make the marinated chicken. Mix the marinade ingredients in a non-metallic bowl, then add the chicken and season well. Mix thoroughly, cover and leave to marinate for at least 15 minutes.
- Place the marinated chicken onto the lined baking tray. Bake for 15 minutes, then increase the oven temperature to 220°C/200°C fan/gas mark 7 and cook for 5 more minutes.
- Add the ground coriander, ground cumin, chilli powder, fenugreek and garam masala. Cook, stirring occasionally, for 4-5 minutes, adding a splash of chicken stock if the mix becomes too dry.
- Stir in the fresh chillies and cook for a couple of minutes before adding the passata. Allow to simmer for 10-15 minutes until the sauce has thickened and turned a deep brown-red colour, then stir in the fresh coriander and yogurt.
- When the chicken is cooked, tip it into the sauce along with any juices, using the foil to guide it into the pan.
- Add the cream and butter, season to taste and cook for a final 5 minutes, adding any remaining chicken stock.
- Heat the roti according to the packet instructions. Brush with the melted butter and sprinkle over half the coriander.
- Divide the tikka masala between serving dishes and serve each with a roti. Top the tikka masala with the coriander, chilli, ginger and double cream.
