Chicken tikka masala with mushroom and spinach bhaji

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 Tebbutt
From 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

 

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