Chicken Tikka Masala

Ingredients:

Chicken Marinade:

• 500g chicken breast
• 2 tbsp yogurt (plain or Greek)
• 1 tbsp lemon juice
• 2 tbsp Blendship Curry seasoning
• 1 tbsp olive oil

• 1 tbsp olive oil
• 1 large onion
• 3 garlic cloves
• 1 tbsp ginger
• 2 tbsp Blendship Curry seasoning
• 400g tinned tomatoes
• 200ml coconut milk
• 1 tbsp tomato paste
• 1 tbsp honey
• Fresh coriander

This will make 3-4 portions.

Instructions:

1. Chop the chicken into bitesize chunks. In a bowl, mix the chicken pieces with yogurt, lemon juice, 2 tbsp Blendship Curry seasoning, and olive oil. Let it marinate for at least 30 minutes (or up to overnight for deeper flavour).
2. Heat a pan on medium heat, and cook the marinated chicken until browned and cooked through (about 5-7 minutes). Then set aside.
3. Finely chop the onions and then grate the garlic and ginger.
4. In the same pan the chicken cooked in, heat 1 tbsp olive oil. Add the chopped onions and cook until golden brown.
5. Add garlic and ginger, cooking for another 1-2 minutes.
6. Add 2 tbsp Blendship Curry seasoning and let the spices toast for 1-2 minutes. Add the tinned tomatoes, tomato paste, and honey, then simmer for 10 minutes until the sauce thickens.
7. Stir in the coconut milk and let it simmer for another 5 minutes until the sauce becomes creamy. Add the cooked chicken to the sauce, coating it well. Let it simmer for a few more minutes to let the flavours all blend together.
8. Garnish with fresh coriander and serve with basmati rice or naan bread for the perfect meal - enjoy!

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