Chicken Tikka Masala

• porsi: 4

Bahan-bahan

700g boneless skinless chicken thighs, cut

into bite-sized cubes

For the marinade:

240g plain yoghurt

2 tbsp lemon juice

2 tsp ground cumin

1/2 tsp cayenne pepper

2 tsp black pepper

1/2 tsp cinnamon

I tsp turmeric

1/2 tsp salt

I x 4cm piece of ginger, peeled and grated

For the sauce.

30g butter

4 garlic cloves, crushed

I green chilli, deseeded and finely chopped

4 tsp ground coriander

2 tsp ground cumin

2 tsp paprika

2 tsp garam masala

2 tsp sugar

I tsp salt

2 x 400g tins of chopped tomatoes

400ml coconut milk

To serve:

Plain natural yoghurt or raita

Handful of fresh coriander, chopped

Petunjuk

1 In a bowl, combine all the marinade ingredients. Add the chicken and place in the fridge for at least three hours.

2 Melt the butter in a large pan over a medium heat. Add the chicken, discarding the marinade, and brown on all sides.

3 Add the garlic and chilli and cook for one minute. Stir in the coriander, cumin, paprika, garam masala, sugar and salt.

4 Stir in the tinned tomatoes and bring to the boil. Reduce the heat and simmer the curry for 15 minutes.

5 Stir in the coconut milk and simmer for another 10-15 minutes.

6 Sprinkle with chopped coriander and serve with plain natural yoghurt or raita.