The Hairy Bikers’ Chicken Tikka Masala

‘We know there are lots of ingredients here, but please give this a go. This recipe is simple to prepare and tastes fantastic. It’s by far the best home-made chicken tikka masala we’ve ever cooked and it’s as close to a restaurant dish as you’re ever likely to find.’

Hands-on time 1hr, plus (overnight) marinating. Cooking time about 30min. Serves 4 2tbsp cumin seeds 2tbsp coriander seeds 2 whole cloves 1tsp black peppercorns Small piece cinnamon stick ½tsp ground fenugreek 1½tsp ground turmeric 2tsp paprika ½-1tsp hot chilli powder 2 garlic cloves, crushed 25g (1oz) fresh root ginger, peeled and grated 4tbsp plain natural yogurt 4 skinless chicken breasts, each cut into 8 pieces FOR THE MASALA SAUCE 4tbsp ghee or sunflower oil, plus extra to grease 3 medium onions, chopped 4 garlic cloves, crushed 25g (1oz) fresh root ginger, peeled and finely grated ½tsp ground turmeric 3tbsp tomato purée 2tsp caster sugar 2tbsp double cream YOU WILL ALSO NEED 6 long metal skewers

1 Toast the cumin and coriander seeds, cloves, peppercorns and cinnamon stick in a dry frying pan over medium heat for 1-2min, stirring regularly – you know they’re ready when you can smell the wonderful spicy aroma. Tip into a mortar, add the fenugreek, turmeric, paprika, chilli powder and 1tsp salt and, with a pestle, grind to a fine powder.

2 Spoon 3tbsp of this spice mixture into a large mixing bowl, stir in the garlic, ginger and yogurt. Stir in the chicken, cover with clingfilm and chill for at least 4hr or ideally overnight to marinate.

3 To make the masala sauce, heat the ghee/oil in a large non-stick pan and add the onions, garlic and ginger. Cover and cook over low heat for 10min, stirring occasionally. Remove lid, increase heat slightly and stir in the remaining ground spices, plus the ½tsp turmeric. Fry for 3min, stirring regularly.

4 Stir in tomato purée, sugar and 1tsp salt and fry for 2-3min, stirring constantly. Add 400ml (14fl oz) water, bring to a gentle simmer and cook for 5min more, adding the cream for the last 30sec. Remove from heat and blitz with a stick blender or in a food processor until as smooth as possible. Pour into a heatproof bowl, cover with clingfilm, cool and chill until you’re ready to cook the chicken.

5 Preheat grill to its hottest setting, lightly grease the skewers, line a grill pan or large baking tray with foil and place a rack on top. Thread the chicken on to the skewers, leaving 1-2cm (½-¾in) between the pieces.

6 Place skewers on the rack and slide under the grill, as close as possible to the heat, and cook for 9-10min, turning halfway, or until the chicken is cooked through and lightly charred.

7 While the chicken is grilling, tip the masala sauce into a large non-stick frying pan. Bring to a gentle simmer and cook for 2-3min, stirring regularly. Slide the cooked chicken pieces off the skewers into the hot sauce. Stir well and bubble for a few seconds more. Serve. PER SERVING 422cals, 37g protein, 23g fat (13g saturates), 16g carbs (14g total sugars), 3g fibre

GET AHEAD Marinate the chicken and make the masala sauce up to a day ahead; cover and chill. Complete recipe to serve.  Recipe taken from The Hairy Bikers’ Great Curries (Weidenfeld & Nicholson) by Si King & Dave Myers.