Forget the takeaway, make Phil's chicken tikka masala instead
Fancy treating yourself to a takeaway this weekend while watching Ant and Dec - but don’t want the grease or cost that comes with it? Phil Vickery’s got his spice rack out, ready to show you how to make a chicken tikka masala at home.
4 chicken breasts, skin on, cubed into 4 cm pieces
Juice and finely grated zest 1 large lime
1 tbsp. very finely grated fresh ginger
3 cloves garlic, very finely crushed
½ tsp red chilli powder
1 tbsp smoked paprika
1 tsp ground cumin
2 tsp garam masala
2 tbsp coriander
2 tbsp oil
100g thick sheep yoghurt
Salt and Pepper
For the sauce
4 tbsp oil
2 tbsp ground coriander
2 tsp turmeric
4 tsp paprika
4 tbsp grated ginger
2 tsp fenugreek leaves (optional)
2 tsp garam masala
1 small red chilli chopped very finely
½ tsp ground cloves
2 large onions very finely chopped
4 cloves garlic
4 ripe tomatoes, chopped
1 can Heinz tomato soup
1 chicken stock cube
125mls whipping cream
4 tbsp white wine vinegar
50-75g cold and cubed unsalted butter
A few leaves of fresh coriander
Pinch of sugar
Place the lime juice and zests into a bowl, then add all the rest of the ingredients and really mix well
Add the chicken pieces and mix well again with a little salt and pepper
Cover and leave overnight in the fridge
Pre heat a grill to its hottest setting
For the sauce heat the oil and add the coriander, turmeric, paprika, ginger, fenugreek, garam masala, chilli and cloves and fry for a minute or two
Next add the onions and garlic and cook again for a few minutes
Next add the tomatoes, soup, stock cube, cream, vinegar and a little water and cook for 15-20 minutes or until the onions are cooked and slightly reduced
Blend the sauce in a liquidiser until really smooth, and then pour back into a saucepan and re boil
Remove the chicken from the fridge and place the chunks onto a baking tray and grill for 3-4 minutes on each side and is half cooked
Place straight into the simmering sauce and simmer for 4-5 minutes to finish cooking, do not overcook. Season well with salt, pepper and sugar to balance.
Finally add the butter and shake the pan until the sauce is thickened and glossy
400g basmati rice
½ tsp salt
700mls boiling water roughly
Place the rice into a bowl and cover with cold water and rinse well, then repeat a couple of times until the water is clear, then strain well.
Place into a saucepan and add the water and salt and stir well and place over a high heat.
Bring to the boil, immediately cover with a tight fitting lid and then turn down the heat as low as possible and simmer for 10-12 minutes, may take a little longer, resist the temptation to keep looking.
Once cooked, all the water will be absorbed, remove from the heat and leave for 5 minutes. Then fluff with a fork and serve.
150g dessicated coconut
150g fresh coriander, washed including stalks
5 cloves garlic, peeled and roughly chopped
1 tbsp any sugar
Juice 2 large limes
2 tbsp chopped fresh red chilli
2 tbsp any oil
Place the coconut into a shallow saucepan and gently toast over a medium heat until golden brown.
Next place the coconut, coriander, garlic, sugar, lime juice, chilli, oil into a food processor.
Blitz until, you have nice puree bit don’t go mad. You may need to add a little water to get things going.
Once pureed spoon into a bowl and season with salt.