A delightful fusion dish that combines the rich, creamy flavours of traditional Chicken Tikka Masala with the earthy goodness of sautéed mushrooms and spinach.
Preparation time
overnight
Cooking time
1 to 2 hours
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the marinated chicken
- 1 tbsp minced fresh root ginger
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp garam masala
- 1 lemon, juice only
- ½ tsp chilli powder
- 2 Kashmiri chillies, rehydrated and finely chopped
- 100ml/3½fl oz plain yoghurt
- 8 chicken thighs, skin removed
- salt and freshly ground black pepper
For the tikka sauce
- 30g/1oz unsalted butter
- 2 onions, diced
- 4 garlic cloves, minced
- 1 tbsp grated fresh root ginger
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1–2 tsp chilli powder
- 1 tbsp smoked paprika
- 1 bay leaf
- 2 ripe beef tomatoes, diced
- 3 tbsp tomato purée
- 300ml/10fl oz chicken stock
- 250ml/9fl oz double cream
- fresh coriander leaves, to garnish
- 3 tbsp mango chutney
- freshly steamed basmati rice, to serve
For the bhaji
- oil, for frying
- 1 onion, sliced
- 1 green chilli, finely diced
- 300g/10½oz Paris brown mushrooms, sliced
- 150g/5½oz oyster mushrooms, sliced
- 1–2 tbsp red wine vinegar
- 3 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tbsp tomato purée
- 2 bags baby leaf spinach, washed
- 1 bunch fresh coriander, chopped
- salt and freshly ground black pepper
- 150g/5½oz chickpea flour
Method
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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.
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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.
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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.
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Serve the chicken tikka, bhaji curry with basmati rice and the fried bhajis
