Creamy Grilled Chicken Tikka Curry

A deliciously mild and creamy curry for the whole family. If you prefer a curry with a kick, adjust the quantity of chilli powder to suit your taste. Serve with poppadoms, rice and pickles for a weekend feast. Marinate the chicken overnight to intensify the flavours.

You will need metal or wooden skewers to grill the chicken beforehand.

Serves: 4-6

Prep Time: 30 minutes

Cooking Time: 45 minutes (plus minimum 2 hrs marinating time)

• 4 boneless, skinless chicken breasts, cut into chunks

• 1 tsp ground cumin
• 1 tsp garam masala
• ½ - 1 tsp hot chilli powder
• 1 tsp mild paprika
• 3 cloves garlic, crushed
• 1 thumb sized piece ginger, peeled and grated
• juice of 1 lime
• 150ml natural yogurt
• pinch of salt

• 2 tbsp coconut or vegetable oil
• 1 large onion, peeled and finely chopped
• 2 tsp garam masala
• ½ tsp chilli powder
• ½ tsp ground turmeric
• 1 thumb sized piece fresh ginger, peeled and grated
• 25g ground almonds
• 1x 400g tin chopped tomatoes or passata
• 250ml chicken stock
• 150ml single cream

• 10 fresh or dried curry leaves

• 1 tsp black mustard seeds

• 1-2 small red chillies (optional)

• 1 green chilli (optional)

• fresh coriander

• 1 lime

1. Place the marinade ingredients in a large non-metallic bowl and add the chicken. Mix well then cover and marinate for at least two hours, preferably overnight.
2. To make the sauce, heat 1 tablespoon of oil in a large casserole pan, add the onion and cook over a medium heat for about 10 minutes until the onions are soft and caramelised.
3. Add the spices and ginger and cook for 5 minutes until fragrant.
4. Add the almonds, tomatoes and stock. Cook for 10 minutes until the sauce thickens.
5. Remove from the heat and blend until smooth using a stick blender then set aside.
6. Heat the grill to a medium high heat. Thread the chicken onto metal skewers and grill for about 3 minutes, turn and cook for a further 3 minutes until cooked through and lightly charred.
7. Return the sauce to the heat, stir in the cream and bring to a simmer. Remove the chicken from the skewers and add to the sauce.
8. Heat the remaining tablespoon of oil in a small frying pan over a medium heat. Add the curry leaves, mustard seeds and chillies and fry for a minute until fragrant.
9. Spoon the ingredients over the curry, add a squeeze of lime juice and garnish with fresh coriander.
10. Serve with rice.