Chicken Tikka Masala

For the chicken:

• 250 ml Greek yoghurt
• 2 teaspoons The Spice Club Curry
• 2 cloves garlic, grated
• 2 teaspoons grated ginger
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 600 grams of chicken fillet or chicken thigh fillet, cut into bite-sized pieces

For the tikka masala:

• 2 tablespoons coconut oil or olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, grated
• 2 teaspoons ginger, grated
• 2 teaspoons The Spice Club Curry
• 1 teaspoon brown sugar (optional)
• 1 can (800 grams) crushed tomatoes
• 250 ml coconut milk

For serving:

• Cooked basmati rice or naan breads
• Fresh coriander, finely chopped
• The Spice Club Coco & Hazel (for garnish)

Step 1: Make the marinade

• In a large bowl, combine the Greek yogurt, The Spice Club Curry, grated garlic, grated ginger, salt, pepper and lemon juice.
• Add the chicken pieces to the bowl and mix well so that the chicken is completely covered with the marinade.
• Cover the bowl and let the chicken marinate in the refrigerator for at least half an hour. For best results, let it marinate overnight.

Step 2: Prepare the chicken

• Preheat the oven to 200°C.
• Place the marinated chicken pieces on a baking tray lined with baking paper.
• Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through and starting to brown lightly.

Step 3: Prepare Tikka Masala Sauce

• Heat the coconut oil or vegetable oil in a large pan over medium heat.
• Add the chopped onion and cook until golden brown and soft, about 5-7 minutes.
• Add the grated garlic and ginger and fry for another minute.
• Add The Spice Club Curry and brown sugar and cook for another minute.
• Add the crushed tomatoes and coconut milk. Stir well and bring to a boil.
• Reduce the heat and let the sauce simmer for 15-20 minutes until slightly thickened.

Step 4: Add chicken to the sauce

• Add the fried chicken to the tikka masala sauce and stir well.
• Let the mixture simmer for another 5-10 minutes to allow the flavors to blend well.

Step 5: Serving

• Serve the chicken tikka masala with cooked basmati rice or naan.
• Garnish with fresh coriander.