Chicken Tikka Masala

Charred chicken tikka pieces folded into a rich, spiced tomato and cream masala sauce.

Ingredients

• 1 kg lamb shoulder
• 2 cups roti
• 1 tbsp crushed green cardamom pods
• 2 tsp garam masala
• 1/4 cup neutral vegetable oil
• 200g fresh spinach
• a handful of fresh mint, chopped
• a generous spoonful of roasted cashews
• 500ml coconut milk
• 1 1/2 tsp ground turmeric

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and garam masala, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the curry leaves and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cumin and potatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 40 mins.

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