Chicken Tikka Masala recipe

• 8 chicken thighs, skinned and boned
• 2 garlic cloves, coarsely chopped
• 2.5 cm piece of fresh root ginger, coarsely chopped
• 1 lime, juice only
• 1 red chilli, deseeded
• 2 tbsp coarsely chopped coriander leaves, plus extra to garnish
• 2 tbsp vegetable oil
• 1 red onion, chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp tomato puree
• 300 ml (10.6fl oz) double cream
• 1 tbsp lemon juice
• 1 pinch salt and freshly ground black pepper

1. Place the chicken thighs in a single layer in a shallow dish.
2. Put the next five ingredients and 1 tbsp of the oil in a food processor or blender and process to a paste.
3. Spread over the chicken, then leave to marinate for 2 hours.
4. Heat the remaining oil in a frying pan, add the onion, and fry until softened and starting to colour.
5. Stir in the turmeric and cumin and fry for 2-3 minutes.
6. Set aside.
7. Preheat the grill to high.
8. Lift the chicken from the dish, reserving any marinade left behind, and place on a foil-lined grill rack.
9. Grill for 2-3 minutes on each side or until almost cooked and slightly scorched at the edges.
10. Stir the tomato puree, cream, lemon juice, and reserved marinade into the onion mixture in the frying pan.
11. Bring to the boil, stirring to mix well.
12. Place the chicken in the pan and baste with the sauce, then simmer for 5 minutes or until the chicken is cooked through.
13. Season with salt and pepper to taste and sprinkle with coriander to serve.

chicken, garlic, fresh root ginger, lime, red chilli, coriander leaves, vegetable oil, red onion, ground turmeric, ground cumin, tomato puree, double cream, lemon juice, salt

Taken from www.lovefood.com/guide/recipes/19539/chicken-tikka-masala-recipe (may not work)