Chicken tikka masala
chicken fillets, cut into thick slices
chicken thighs, skin and bone removed, cut into strips
ginger, peeled and roughly chopped
shallots, peeled, cut into 4
garlic cloves, peeled
sambal oelek (ground chilli sambal)
Step by step
Mix the garam masala, paprika powder, pepper and salt and lemon juice into the yoghurt. Add the chicken to the yoghurt mixture in a dish. Stir well, cover and leave to marinate in the fridge for 2 hours.
Insert the 'MultiBlade' into the bowl. Add the ginger, shallots, cashew nuts, garlic and coriander. Close the lid. Press Pulse for 5 seconds. Open and scrape down.
Replace the 'MultiBlade' with the 'StirAssist'. Remove the chicken from the dish and discard any remaining marinade. Add the chicken, coconut milk, tomato puree, sambal oelek, cumin and stock to the bowl. Close the lid but remove the measuring cup. Select STEW P2 and press Start to confirm. Serve hot.
Delicious with steamed basmati rice and mango chutney (see recipe).