The Spice Club Tikka Masala

For the Marinade:

• 2 tbsp The Spice Club Tikka Masala
• 6 cloves garlic, finely chopped or crushed in a mortar
• 4 tsp freshly grated ginger
• 250 ml Greek yoghurt
• 450g cooked turkey (or chicken), cut into 4cm pieces

For the Masala:

• 4 tbsp olive oil
• 1 large onion, thinly sliced
• 2 tbsp The Spice Club Tikka Masala mix
• 2 tbsp freshly grated ginger
• 4 cloves garlic, finely chopped
• 1 pepper, finely chopped
• 2 tbsp tomato puree
• 1 can (400 g) peeled tomatoes
• 400 ml coconut milk
• ¾ cup freshly chopped cilantro + extra for garnish
• Juice of 1 small lemon
• Basmati rice, steamed before serving

Step 1: Make the Marinade

• Mix the yoghurt with 2 tbsp The Spice Club Tikka Masala, garlic and ginger in a bowl.
• Add the turkey, mix well and leave to marinate in the refrigerator for at least 1 hour (longer is also fine).
• Cook the marinated chicken in a pan until cooked through, about 5-7 minutes. Set aside

Step 2: Prepare the Masala

• Heat the olive oil in a large pan over medium heat.
• Add the chopped onion and fry for 5-7 minutes until golden brown and soft.
• Add 2 tbsp The Spice Club Tikka Masala mix, ginger, garlic and chopped chilli. Cook for 2-3 minutes.
• Stir in the tomato puree and cook for another 2 minutes.

Step 3: Add the Tomatoes and Cream

• Add the peeled tomatoes and mash them lightly with a spoon. Bring to the boil and simmer for 10 minutes.
• Add the coconut milk and simmer gently for another 5-10 minutes until the sauce thickens.

Step 4: Add the Meat

• Add the marinated turkey (or chicken) to the sauce. Stir well for a few minutes until the meat is completely warm.
• Stir in the lemon juice.

Step 5: Serving

• Serve the Tikka Masala with steamed basmati rice.
• Garnish with coriander.