Becca Marriott’s Chicken Tikka Masala
My simple but delicious chicken tikka masala (it always reminds me of my dad as we used to go for a curry, but this one is pretty mild (he hated spicy food). Since then it has become an opera singer's treat (acid reflux and all that) but it is still a real favourite:
Take 600g of chicken thigh fillets and place in a big casserole dish (I usually use a big PYREX one. Coat in 2/3 of a 500g tub of low fat natural yoghurt. Add a good glug of sunflower oil and a teaspoon of salt, two teaspoons of turmeric, a couple of dessert spoons of tandoori masala powder, two teaspoons of medium curry powder, a teaspoon of garlic granules and a generous drizzle of runny honey. I usually don't measure my spices - nothing here is hot, so if you go over, don't worry. I particularly like a large amount of the tandoori masala which gives it the beautiful red colour. If you like a bit of heat I suggest a teaspoon of chilli flakes too!
Mix this all together and leave in the fridge for an hour or so - covered, unless you like a smelly fridge.
Cook at gas mark 5 for about 40 minutes, stirring half way through.
When sizzling hot you can eat as is, or to get the super rich masala-ness, serve the chicken and add a glug of double cream to the sauce to bring it together.
Serve with rice and chapatis or naan...yum!