Healthy Chicken Tikka Masala

Sometimes you just can’t be a good old chicken tikka masala. For me, it’s up there with my ultimate comfort food which I would happily eat every day. Couple of things are non-negotiable for me. First is to use chicken thighs - so much more flavour and doesn’t dry out as easily as breast. Second is to marinade your chicken overnight. It might seem a faff but it makes such a different to the flavour of your finished curry. And third is to grill your chicken thighs so they become slightly charred before you stir them through your finished sauce. These little steps just elevate your usual chicken curry. I’d also say to make a big batch, we all know curry tastes better after a night in the fridge so make this ahead and your future, hungry self will thank you.

(Serves 4 - £2.89 per serving)

1. Chop 8 boneless and skinless chicken thighs into large chunks and add to a bowl and add 1 tbsp garam masala, 1 tbsp ground cumin, 1 tbsp ground coriander, 1/2 tbsp paprika, 1 tsp turmeric, 1/4 tsp chilli powder, 1/4 tsp fenugreek, the juice of a lime, 1/2 tsp salt, 50g yoghurt, 1 tbsp grated ginger and 3 crushed garlic cloves. Mix well, cover with cling film and leave to marinade overnight or for at least 2-3 hours in the fridge.
2. For the curry sauce, add 1 tbsp vegetable oil to a large saute pan or casserole dish and fry one diced onion for at least 10 mins over a medium heat until golden. Add one chopped red pepper, 1 tbsp grated ginger, 3 crushed garlic cloves, 4 crushed cardamom pods, 1 cinnamon stick, 1/2 tbsp garam masala, cumin and coriander, 1 tsp turmeric, and 1/4 tsp each of hot chilli powder and fenugreek. Stir for a few mins until the spices start to smell fragrant. Add 1 tbsp tomato puree and stir.
3. Add two cans of chopped tomatoes and 300ml chicken stock. Simmer for at least 30 mins until reduced slightly.
4. Allow the chicken to come to room temp. Line a baking tray with foil and place a rack on top of the tray. Lay your chicken on the rack, leaving any excess marinade in the bowl. Sprinkle with sea salt flakes, drizzle with a little oil and grill until the chicken pieces are slightly charred (around 10 mins).
5. Add the charred chicken pieces to the curry sauce along with any juices from the tray and any excess marinade. Simmer for 15 mins, stirring occasionally. Add another dollop of natural yoghurt with 1 heaped tbsp of mango chutney and 200g spinach. Taste and adjust the seasoning, adding some lime or salt if needed.
6. Top with toasted flaked almonds and coriander leaves. Serve with lime wedges, rice, cucumber mint raita, more chutney and naan.