Jamie’s Chicken Tikka Marsala

Serves 4







6 cloves garlic, peeled
7.5cm/3 inches fresh ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 Tb mustard seeds
1 Tb parprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 Tb garam masala
200g natural yoghurt
4 medium chicken breasts, skinned and cut into large chunks
1 Tb butter
2 medium onions, peeled and finely sliced
2 Tb tomato puree
small handful of cashews or almonds
sea salt
115ml double cream
handful of fresh coriander, chopped
juice of 1-2 limes

Grate garlic and ginger and put to one side in a bowl.

Chop chilli as finely as you can and mix them with the ginger and garlic.
Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the parprika, cumin, ground coriander and 2 Tb of the garam masala.

Put half of this in a bowl, add the yoghurt and chicken, stir, leave to marinade for ½ hour or so.

Melt the butter in saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.
Cook gently for 15 minutes or so without browning too much – it should start to smell fantastic!

Add the tomato puree, ground nuts, half a litre of water, and ½ teaspoon of salt. Stir well and simmer gently for a few minutes.

Let this sauce reduce until it thickens slightly and place to one side.
Put the marinated chicken on a hot griddle pan or bbq and sear until cooked through –you can also do this on a preheated grill if you like.

Warm the sauce, add the cream and the other Tb of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken.

Check the seasoning once more and serve sprinkled with the chopped coriander, and the lime juice.