Chicken tikka masala recipe
 Chicken tikka masala – we love you. A quintessential British recipe and one that shouldn't rely on a phone call to the takeaway. Each serving provides 317 kcal, 39g protein, 9g carbohydrates (of which 6.5g sugars), 18g fat (of which 1g saturates), 2.5g fibre and 1.5g salt. 4 skinless, boneless chicken breasts 4 tbsp ready-made tikka masala curry paste2 tbsp natural yoghurt 3 tbsp vegetable oil or ghee (clarified butter)1 cinnamon stick8 cardamom pods1 large onion, finely chopped3cm/1¼in piece of fresh ginger, peeled and finely grated2 garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander½ tsp ground turmeric½–1 tsp cayenne pepper (depending on how hot you like it) half a 400g can chopped tomatoes150ml/5fl oz chicken stock or water1½ tsp garam masala½ lemon, juice only ½ tsp salt 4 skinless, boneless chicken breasts 4 tbsp ready-made tikka masala curry paste 2 tbsp natural yoghurt 3 tbsp vegetable oil or ghee (clarified butter) 1 cinnamon stick 8 cardamom pods 1 large onion, finely chopped 3cm/1¼in piece of fresh ginger, peeled and finely grated 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric ½–1 tsp cayenne pepper (depending on how hot you like it) half a 400g can chopped tomatoes 150ml/5fl oz chicken stock or water 1½ tsp garam masala ½ lemon, juice only ½ tsp salt Method Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally.Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread.