Chicken tikka masala with mushroom and spinach bhaji
This curry-house favourite tastes even better when it is home cooked and served with a vegetarian bhaji as a side dish.
Ingredients
For the marinated chicken
- 1 tbsp minced fresh root gingerÌý
- 3 garlic cloves, mincedÌý
- 2 tsp ground cumin
- 1 tsp garam masalaÌý
- 1 lemon, juice only
- ½ tsp chilli powderÌý
- 2 Kashmiri chillies, rehydrated and finely chopped
- 100ml/3½fl oz plain yoghurtÌý
- 8 chicken thighs, skin removed
- salt and freshly ground black pepper
For the tikka sauce
- 30g/1oz unsalted butterÌý
- 2 onions, diced
- 4 garlic cloves, minced
- 1 tbsp grated fresh root gingerÌý
- 1 tbsp ground corianderÌý
- 1 tsp turmericÌý
- 1 tsp garam masalaÌý
- 1–2 tsp chilli powderÌý
- 1 tbsp smoked paprikaÌý
- 1 bay leafÌý
- 2 ripe beef tomatoes, dicedÌý
- 3 tbsp tomato puréeÌý
- 300ml/10fl oz chicken stockÌý
- 250ml/9fl oz double creamÌý
- fresh coriander leaves, to garnishÌý
- 3 tbsp mango chutneyÌý
- freshly steamed basmati rice, to serve
For the bhaji
- oil, for frying
- 1 onion, sliced
- 1 green chilli, finely dicedÌý
- 300g/10½oz Paris brown mushrooms, sliced
- 150²µ/5½´Ç³ú oyster mushrooms, sliced
- 1–2 tbsp red wine vinegarÌý
- 3 garlic cloves, minced
- 1 tsp ground corianderÌý
- 1 tsp ground cuminÌý
- 1 tsp smoked paprikaÌý
- ½ tsp turmericÌý
- ½ tsp garam masalaÌý
- 1 tbsp tomato puréeÌý
- 2 bags baby leaf spinach, washed
- 1 bunch fresh coriander, chopped
- salt and freshly ground black pepper
- 150²µ/5½´Ç³ú 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.ÌýSeason the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside.Ìý
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
