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Servings: 4
| For the chicken tikka |
| 800g diced chicken breast or boneless thigh |
| 2 tbsp of Mandala tandoori masala |
| 1 lemon, juiced |
| 2 tbsp cooking oil |
| For the gravy |
| 100g unsalted butter |
| 1 onion, roughly chopped |
| 1 thumb-sized piece of ginger |
| 4 garlic cloves |
| 1 green chilli |
| 200g chopped tomatoes |
| 50g cashew nuts |
| 1 tsp Mandala garam masala |
| 1 tsp Mandala king masala |
| 1tsp sugar |
| Salt to taste |
| 3/4 green cardamom pods |
| Garnish |
| Splash of single cream |
| Chopped coriander leaves |
Prepare:
| Put the diced chicken into a large mixing bowl and add the Mandala tandoori masala. |
| Mix well to make sure the tandoori masala is well coated around all the chicken pieces. |
| Next add the lemon juice and oil and mix once more. Set aside to marinate for 15 minutes. |
| Roughly chop your onion, garlic, ginger, green chillies and set aside. There is no need to cut this as finely as you usually would for a curry because we are going to blitz it later in a food processor. |
| Wash your fresh coriander, shake well to remove the residual water and leave to dry. |
Cook:
| Take a heavy based, non-stick pan and cook your marinated chicken on a medium heat for 5-8 minutes. Once cooked, set aside for later. |
| In the same pan you cooked the chicken add half of the butter and fry the roughly chopped onions for 2 minutes. |
| Now add your roughly chopped garlic, ginger, fresh green chillies, green cardamom pods and cashew nuts and fry for 3 minutes. |
| Once the cashew nuts have browned at the edges, add the Mandala king masala, and fry for 2 minutes. If this mixture begins to stick you can add a splash of water. |
| Add the chopped tomatoes to the pan and cook for 2 minutes. |
| Add salt to taste and then add a cup of water (about 200ml). Stir and simmer on a medium heat for 15 minutes. |
| Check that the cashew nuts have softened, turn off the heat and allow to cool slightly for 5 minutes. |
| Pour the contents of the pan into a food processor, along with a few ice cubes and blitz to a pulp. |
| Pour the mixture back into the pan. Use a sieve if your food processor cannot blitz to a very smooth pulp. You should now have a smooth, silky sauce. |
| Add the remaining butter, sugar and garam masala and gently simmer on a low heat for 2 minutes. |
| Add the cooked chicken, stir and simmer for another 3-5 minutes until the sauce has reached the correct consistency. If you feel the sauce is too thick you can add a splash of water as required. |
Garnish:
| Put the butter chicken into a serving bowl and garnish with coriander and single cream. |
| Serve with rice and/or Indian bread and enjoy! |
