Chicken Tikka Masala

  • 2 tbsp grapeseed oil
  • 1 onion, finely chopped
  • 15g garlic, finely chopped
  • 35g ginger, finely chopped
  • 1 green chilli, finely chopped
  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tbsp garam masala
  • 1 tsp Spanish paprika
  • 1 tsp turmeric
  • 15g tomato puree
  • 450g chicken thighs, boneless
  • 300g tomatoes
  • 300g chopped potatoes
  • 10g coriander leaves
  • 475ml water
1) Put the oil in a large saucepan over a medium-high heat. Add the onion, garlic, ginger and chilli and saute for 3 minutes, until onions are softened.

2) Add the spices and toast for 10 seconds and then add the tomato puree. Stir well and then add the chicken, turning it frequently as it cooks.

3) Add the tomatoes, potatoes, coriander and water and mix well. Bring to a boil and then reduce the heat to a simmer. Cover with a lid and cook for about 20 to 25 minutes, until the chicken is cooked through.

4) Serve piping hot with rice.

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