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Comfort food: Chicken tikka masala

An Anglo-Indian classic, the salty sweetness of Chicken Tikka Masala has become a favourite with Brits everywhere.

Acclaimed chef Abdul Lotif from the Nepalese Tandoori restaurant in Shepherd’s Bush, West London, give his take on this much-loved dish.

Chicken Tikka marinade
Six pieces of chicken breastHalf tsp of salt
Half tsp of fenugreek leaves
One tsp chilli powder
Half tsp of ground coriander
Half tsp of mixed spice
One tbsp garlic paste
One tbsp ginger paste
Three tbsp yoghurt
One tbsp mustard

Masala sauce
Two tbsp oil
One tbsp garlic paste
One tbsp ginger paste
Half tsp cumin powder
Half tsp ground coriander
Half tsp fenugreek leaves
One tbsp sugar
Half tsp salt
500g plum tomatoes
100g cashew nut paste
200g yoghurt
50g fried onions
Half litre onion gravy

1. Marinade the chicken breast by adding all the spices, then keep it in a chilled place for one hour.

2. After marinading for an hour, grill the chicken under a medium grill.

3. Fry the garlic and ginger pastes in the oil. Add the dry spices and fry until the mixture lightly browns. Add the plum tomatoes and cook until boiling point. Add the yoghurt, fried onion and cashew nut paste. Stir in the onion gravy. Finish by cooking for a further two minutes and add the grilled chicken tikka and single cream.

4. Garnish with a little cream and serve with plain or pilau rice and naan bread.

Chicken tikka masala should taste slightly sweet and salty.

• Thanks to the Nepalese Tandoori Restaurant, 121 Uxbridge Road Shepherds Bush, London W12 8NL. Tel: 020 8740 7551; email: This email address is being protected from spambots. You need JavaScript enabled to view it. ; website: www.nepalesetandoori.co.uk

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Comfort food: Chicken tikka masala

Comfort food: Chicken tikka masala

An Anglo-Indian classic, the salty sweetness of Chicken Tikka Masala has become a favourite with Brits everywhere.

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