Chicken Tikka Masala | Community Recipes | Nigella's Recipes | Nigella LawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappBookmarkEntriesBURGER NEWChevron DownChevron LeftChevron RightBasketSpeechCommentSearchVideo Play IconNigella LawsonPremiumNigella LawsonVeganVegetarianMemberSpeechRecipeEmailBookmarkCommentCameraScalesQuantityListReorderRemoveOpen book

The day before prepare the chicken tikka for overnight marinade by mixing all the spices, colouring, lemon juice, ginger and garlic with a little water to make a paste in a large bowl, stir in the yogurt and add the chicken, cover the bowl with cling film and keep in the fridge overnight.Making the curry:-Firstly, skewer the chicken onto damp wooden sticks to stop the wood burning (if you don't have any skewers you can just place the chicken pieces on the grill rack), grill for 15-20 minutes turning once or twice until cooked. meanwhile, in a frying pan, gently fry the onion until translucent then add the ginger and garlic and cook gently for a few more minutes - do not let them colour -mix the spices with a little water to make a paste then add it to the pan , stir fry gently again for a few more minutes. add the tomatoes and the yogurt and let it all bubble away on a slow simmer for about 20 minutes to thicken slightly.transfer to a liquidiser or food processor and puree the mixture, or you can push it through a sieve.Return to the pan and add the sugar to taste. Add the coriander leaves and the cooked chicken, cook for a few minutes more and serve with rice or naan etc....enjoy!