Chicken tikka masala with mushroom and spinach bhaji

1. 1

   To make the marinated chicken, mix all of the ingredients, except the chicken, together in a large bowl. Place the chicken thighs in the bowl and cover the meat with the marinade. Marinate the chicken overnight in the fridge. Season the marinated chicken with salt and pepper. Brown the chicken in a hot pan and set aside. 

2. 2

   To make the sauce, heat the butter in a large saucepan and fry the onion, garlic and ginger until softened. Add the spices, bay leaf, tomato, tomato purée, stock and marinated chicken. Simmer gently for 45 minutes, with a lid on, until soft. Add the cream and bring to a simmer. Stir in the coriander and mango chutney.

3. 3

   To make the bhaji, heat the oil in a large saucepan and fry the onion and chilli for 2-3 minutes. Add the mushrooms and fry for 5 minutes until softened. Add the vinegar and cook until the vinegar has boiled away. Add the garlic and spices. Add the tomato purée and cook until thickened. Stir in the spinach, cover with a lid and cook until the spinach has wilted. Stir in the coriander and season with salt and pepper. Take half of the mix and place in a bowl once cold. Add the chickpea flour and mix. Heat a sauté pan with 1-2cm of vegetable oil and once hot add a spoonsful of the floured mix into the oil and fry on each side for 2-3 minutes, depending on the size of the balls. Drain on kitchen paper before serving.

4. 4

   Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis

1 serving ≈ 700 g

Nutrition values are estimates. - means data is unavailable.