Chicken Tikka Masala

For the chicken:

• 240 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 vegetable oil
• 2 tablespoons salted butter
• 1 small onion, finely chopped
• 3 cloves garlic, grated
• 2 teaspoons grated ginger
• 2 teaspoons The Spice Club Curry
• 1 teaspoon brown sugar
• 1 can (800 grams) crushed tomatoes
• 240 ml chicken stock
• 240 ml coconut milk

For serving:

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

Step 1: Make marinade

• In a large bowl, mix 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 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 fully cooked and starting to brown lightly.

Step 3: Prepare Tikka Masala sauce

• Heat the coconut oil or vegetable oil together with the butter in a large pan over medium heat.
• Add the chopped onion and fry until golden brown and soft, about 5-7 minutes.
• Add the grated garlic and ginger and fry for another 1 minute.
• Add The Spice Club Curry and brown sugar and cook for a further 1 minute.
• Add the crushed tomatoes, chicken stock and coconut milk. Stir well and bring to the boil.
• Reduce heat and simmer sauce 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 so that the flavors can blend well.

Step 5: Serve

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