Chicken tikka masala with mushroom bhaji recipe
 This curry-house favourite tastes even better when it is home cooked and served with a vegetarian bhaji as a side dish. 1 tbsp minced fresh root ginger 3 garlic cloves, minced 2 tsp ground cumin1 tsp garam masala 1 lemon, juice only½ tsp chilli powder 2 Kashmiri chillies, rehydrated and finely chopped100ml/3½fl oz plain yoghurt 8 chicken thighs, skin removedsalt and freshly ground black pepper 1 tbsp minced fresh root ginger 3 garlic cloves, minced 2 tsp ground cumin 1 tsp garam masala 1 lemon, juice only ½ tsp chilli powder 2 Kashmiri chillies, rehydrated and finely chopped 100ml/3½fl oz plain yoghurt 8 chicken thighs, skin removed salt and freshly ground black pepper 30g/1oz unsalted butter 2 onions, diced4 garlic cloves, minced1 tbsp grated fresh root ginger 1 tbsp ground coriander 1 tsp turmeric 1 tsp garam masala 1–2 tsp chilli powder 1 tbsp smoked paprika 1 bay leaf 2 ripe beef tomatoes, diced 3 tbsp tomato purée 300ml/10fl oz chicken stock 250ml/9fl oz double cream fresh coriander leaves, to garnish 3 tbsp mango chutney freshly steamed basmati rice, to serve 30g/1oz unsalted butter 2 onions, diced 4 garlic cloves, minced 1 tbsp grated fresh root ginger 1 tbsp ground coriander 1 tsp turmeric 1 tsp garam masala 1–2 tsp chilli powder 1 tbsp smoked paprika 1 bay leaf 2 ripe beef tomatoes, diced 3 tbsp tomato purée 300ml/10fl oz chicken stock 250ml/9fl oz double cream fresh coriander leaves, to garnish 3 tbsp mango chutney freshly steamed basmati rice, to serve oil, for frying1 onion, sliced1 green chilli, finely diced 300g/10½oz Paris brown mushrooms, sliced150g/5½oz oyster mushrooms, sliced1–2 tbsp red wine vinegar 3 garlic cloves, minced1 tsp ground coriander 1 tsp ground cumin 1 tsp smoked paprika ½ tsp turmeric ½ tsp garam masala 1 tbsp tomato purée 2 bags baby leaf spinach, washed1 bunch fresh coriander, choppedsalt and freshly ground black pepper150g/5½oz chickpea flour oil, for frying 1 onion, sliced 1 green chilli, finely diced 300g/10½oz Paris brown mushrooms, sliced 150g/5½oz oyster mushrooms, sliced 1–2 tbsp red wine vinegar 3 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp smoked paprika ½ tsp turmeric ½ tsp garam masala 1 tbsp tomato purée 2 bags baby leaf spinach, washed 1 bunch fresh coriander, chopped salt and freshly ground black pepper 150g/5½oz chickpea flour Method To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving.Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving. To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2–3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1–2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2–3 minutes, depending on the size of the balls. Drain on kitchen paper before serving. Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis