Naan Bread
Fluffy Leavened Bread
- none
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- 6 chicken thighs, skinned and cut into chunks
Optional
- ½ pepper, chopped into large chunks
- ½ onion, chopped into large chunks
- 1 tomato, chopped into large chunks
Marinade
- ½ tsp salt
- 1 tsp chilli powder
- 1 tsp coriander seeds, crushed
- 3cm piece ginger, minced
- 3 cloves garlic, minced
- 3 tbsp Greek yoghurt
- 1 heaped tsp dried fenugreek (kasoori Methi)
- Juice of 1 lime
- 2 tbsp mustard oil, to cook
Masala Sauce
- 1 tbsp oil
- 5cm stick cassia bark
- 3 green cardamoms
- 2 bay leaves
- 3 cloves
- 1 tsp cumin seeds
- 1 large onion, minced or very finely diced
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 or 2 green chillies, minced
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 3 fresh tomatoes
- 1-2 tbsp cashew nuts
- 1 tsp salt
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp dried fenugreek leaf (kasoori methi)
- 100ml double cream
- Handful fresh coriander, chopped
Method
Marinade
- Blend the marinade spices and coat the chicken, (add the optional pepper, onion and tomato) for at least half an hour.
Masala Sauce
- Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and 1tsp cumin seeds.
- Once fragrant add onions and cook gently for about 20 minutes until golden brown.
- Add salt to taste then add the turmeric, minced ginger, garlic and chillies.
- Pound the 2 tsp cumin and coriander seeds and stir into the pan with the chilli powder. Add a splash of water to stop the spices from burning.
- Blitz the fresh tomatoes to a purée.
- Blend the cashew nuts to a powder then stir into the tomatoes to make a paste.
- Add this nut and tomato paste to the sauce with a little water and leave to cook for 10 minutes (add more water to loosen if required).
- Place the marinated chicken and vegetables onto an oven tray and pour the mustard oil over them. Cook on 180oC for about 15-25 minutes until the chicken pieces are a little charred around the edges.
- Once cooked place cooked chicken (and veg if using) into the sauce and stir. Leave this to cook for about 5-10 minutes.
- Add the dried fenugreek, pour in a little cream, stir and remove from the heat. Throw in the coriander to serve.
Served with
I like to have my chicken tikka masala just with plain rice so I can savour the flavour of the sauce.
Tara
I'm not sure what you mean by bay leaves. In the U.S. (where I am), we call the leaves we use for Italian cooking "bay leaves", but I think I've heard cassia leaves are called "bay leaves" in Indian cooking. Can you help? And should I always assume the same thing when any Indian recipe calls for bay leaves?
This looks so good...
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