Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves 4
For the marinade:
- 4 chicken breasts (approx. 600g)
- 5 tbsp natural yoghurt
- 1 thumb-size piece of ginger, peeled and grated
- 2 cloves garlic, grated
- 1 red chilli, de-seeded and roughly chopped
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder
- ½ tsp turmeric
- Large pinch of salt
For the tikka masala:
- 3 tbsp vegetable oil
- 30g butter
- 1 onion, diced
- 2 garlic cloves, grated
- 1 thumb size piece of ginger, peeled and grated
- 1 red chilli, plus extra sliced for garnish
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp turmeric
- 2 tbsp tomato puree
- 1 tin good quality chopped tomatoes
- 2 tsp caster sugar
- 250ml chicken stock
- 250ml cream
- Salt and pepper
- 250g basmati rice
- 250ml boiling water
- 3 tbsp toasted flaked almonds
Method
- Begin by cutting the chicken breasts into long strips, 3-4 per chicken breast, and placing them in a large bowl.
- Add the yoghurt, ginger, garlic, chilli, garam masala, cumin, coriander, chilli powder, turmeric and salt into a blender and blend to a paste. Pour this onto the chicken and stir with a wooden spoon so the chicken is evenly coated in the paste. Cover and keep in the fridge for at least 2 hours but ideally overnight.
- Heat a large shallow casserole pot or pan and add the oil. Add the chicken pieces and cook on a medium to high heat for 3-4 minutes until they are charred on the outside, then lower the heat.
- Add the butter to the pan, followed by the onion, garlic, ginger and 1 whole red chilli, and sweat this off for 1 minute. Then add the garam masala, cumin, coriander, chilli powder, turmeric and tomato puree and cook out for 2 minutes, stirring regularly.
- Add in chopped tomatoes, sugar, chicken stock and cream and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally.
- While the tikka masala is simmering, prepare the rice. Start by heating a steamer pot with boiling water in the base. In a small heatproof bowl, add equal volumes of boiling water and rice. Whatever the quantity, the ratio is 1:1.
- Place the heatproof bowl on the steamer insert and cover with a lid for 25 minutes until the water has been absorbed and the rice is cooked through.
- Remove carefully from the steamer and fluff with a fork. Serve warm.
- After the tikka masala has been simmering for 20 minutes, check the seasoning, then remove from the heat. Garnish with toasted flaked almonds and sliced red chilli and serve with the steamed rice.
