Here’s another recipe which I have tried and tested, And to be honest it’s one of my favourites.
It comes into parts and I use to different websites, one for the curry and one for the chicken tikka.
The first thing that needs to be done is the chicken tikka. This needs to be prepared in advance so it can have at least 6 hours in the fridge to marinate.
First prepare all the spices, chop the chicken, grate the ginger and crush the garlic. Put the spices ginger and garlic in a bowl,and add the lemon juice and a splash of water to create a paste.
Add the food colouring (if using) to the paste and mix well with the yogurt.
Add the chicken pieces and stir until all the chicken is covered.
Put in the fridge for at least 6 hours.
When the chicken has had enough time to marinate, place it on skewers. Turn your oven to the highest setting and place the skewers on a baking tray, ideally resting on each side.
Cook for around 30 minutes on the top shelf.
While the chicken is cooking, prepare the spices and other ingredients needed for the curry.
Put a saucepan on high heat and add the cumin seeds. When they start to pop turn the heat down and add a splash of oil. Add the onions and garlic mixture to the pan and cook until the onions are translucent.
Add the spices and stock. Once the chicken is cooked, carefully take it off the skewers and add to the saucepan. Simmer for around 30 minutes.
At this stage I like to add a bit more chopped garlic, as in my house we all love garlic.
When it’s had time to simmer add the chillies tomatoes, tomato puree and more water if needed.
Cook for a further 10 minutes.
At this stage it’s a good idea to start cooking your accompaniments. So if your like me and like rice with a curry now’s a good time to cook it.
Serve with coriander and maybe a bowl of natural yogurt if you want to take away some of the heat.