This creamy chicken tikka masala is the best way to satisfy those takeaway cravings without having to order anything! It's an indulgent (but not unhealthy!) curry that is not too hot but you can easily spice it up too! That makes it perfect for your next family curry night.
Combine all the ingredients for the marinade. Coat the chicken in the marinade and leave for at least an hour, or overnight. I prefer to do this step the day before.
Making the Curry
Preheat the oven to 200°c.
Spread the chicken pieces out on a baking tray and cook them in the oven for about 15 minutes. Turn then over half way through the cooking time.If you cook the chicken on skewers it is easier to turn over but you don't have to do this.
At the same time as the chicken is cooking, heat the oil in a saucepan. Add the onions and cook gently for about 5 minutes until softened. Then add the ginger and garlic. Cook for another minute.
Stir in the spices. Cook, stirring for a couple of minutes. Then add the tinned tomatoes, the tomato puree and about 300ml of water. Bring to the boil then lower to a simmer for about 15 minutes.
Take the chicken out of the oven and put the chicken pieces into the sauce along with the cream. Stir and continute to cook for another 5 minutes.
Serve with rice and naan breads.
Nutritional information is approximate and a guideline only.