Chicken Tikka Masala

• 8 Chicken thigh, bone in and skin on
• 160 grams English spinach leaves
• 800 grams Tomatoes, chopped
• 300 ml Pure cream
• 2 stick Spring onion
• 1 large brown onion, chopped
• 1 (CURRY PASTE)
• 2 clove garlic, peeled
• 1 Thumb size knob ginger, peeled
• 1 tsp Cayenne pepper
• 1 tbsp Smoked paprika
• 2 tsp Garam masala
• 1/4 tsp Sea salt flakes
• 2 tbsp Peanut oil
• 1 Drizzle of sesame oil
• 2 tbsp Tomato paste
• 2 Long red chilli
• 1/3 cup Fresh coriander
• 1 tbsp Dedicated coconut
• 2 tbsp Ground almond
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds

1. Firstly- make your curry paste.
2. In a fry pan throw all you dry herbs and spices and toast until aroma is released and smells delicious.
3. Now tip them into food processor with the rest of the the curry paste ingredients.
4. Blitz until you have created a smooth paste.
5. Rub into chicken and allow to marinate for as long as you can (I left mine over night).
6. Now, pre-heat oven to 180*C.
7. Throw chicken into a casserole dish along with tomato & onion and cook for1 hour.
8. Now to stir in your cream (stir well) and cook for a further 20 minutes or until chicken is cooked through.
9. Towards the end of cooking the chicken, get your rice done and ready to go.
10. Remove chicken from oven, fold in the spinach and spring onion.
11. Plate the chicken topped with creamy sauce and brown rice on the side.
12. Scrumdiddly!!!
13. So good!
14. !

chicken, english spinach leaves, tomatoes, cream, onion, brown onion, clove garlic, knob ginger, cayenne pepper, paprika, garam masala, salt, peanut oil, drizzle of sesame oil, tomato paste, red chilli, fresh coriander, coconut, ground almond, cumin, coriander seeds

Taken from cookpad.com/us/recipes/480725-chicken-tikka-masala (may not work)