500g Chicken breast cut into 1/2″ cubes
3 tbsp cooking oil
2 tbsp rich tomato puree
100 ml greek yogurt
2 tbsp single cream
Cashew nuts or almonds
1 tsp of sugar
2 dried red chillies
Some fresh corriander leaves for garnish
For the Marinade:
1 tbsp ginger and garlic paste(made from an one inch piece of ginger and 2-3 garlic flakes, approximately)
Juice of half a lemon(optional)
1/2 tsp red chilli powder(add more if you like it spicier)
1/2 tsp ground turmeric
1tsp cumin powder
1/2 tsp corriander seeds powder
100 ml thick yogurt
Salt to taste
Mix all of the above ingredients in a bowl and add to it the cubed chicken. Leave for at least half an hour but not for too long. I usually cook the chicken within an hour.
Heat about 3 tbsps of cooking oil and add to it one roughly chopped onion. Fry till lightly the onions are golden brown. Add the dried red chillies(Make sure the chillies are whole and not split otherwise you could end up have a really hot curry. If unsure, skip the chillies) and 1 tbsp paste of de-skinned almonds or cashew nuts(about 6-8 nuts). Stir fry for a couple of minutes and then add the chicken . Let it cook till tender. Add the tomato puree and 1 tsp of sugar. Cook for a 2-3mins and finally add the yogurt and cream. Stir slightly and turn off flame.
If you prefer a drier curry then you may like to cut down on the quantity of yogurt and cream. Alternatively you may add only one of the 2- either yogurt or cream. I use a mixture of both for added texture and flavour.
Serve hot garnished with fresh corriander leaves and a side salad of freshly cut onions, lime and salt. Chicken Tikka Massala can be had along with a variety of breads or with steamed basmati rice.
I like it with warm garlic bread or naan.