Mrs Fox’s Chicken Tikka Masala

Mrs Fox is a fantastic baker. Whenever she brings in her famous chocolate cake, the staff literally fight to get to it first. Mrs R has been known to hide slices in her cupboard and Mr Wheeler literally sulks if he doesn’t get a piece!

She is also an excellent cook. Here’s her favourite recipe.

Chicken Tikka Masala

700g skinned and boned chicken breasts
Juice of a small lemon
7 tablespoons tikka masala curry paste
4cm fresh root ginger, peeled and grated
5 garlic cloves, crushed
4 tablespoons natural whole-milk yoghurt
1 large onion, finely chopped
3 tablespoons sunflower oil
2 tablespoons tomato puree
1 tablespoon ground almonds
150ml double cream
Fresh coriander, chopped
Salt and pepper

  1. Cut the chicken into chunks. Place half teaspoon of salt, 2 tablespoons of
    the lemon juice, 3 tablespoons of the curry paste, half the ginger, 3
    crushed garlic cloves and the yoghurt in a bowl and mix together. Stir in
    the chicken and leave to marinate for 20 minutes.
  2. For the sauce, fry the onion in 2 tablespoons of oil (or frylight) for 5
    minutes. Add the rest of the ginger and garlic and cook for another 2-3
    minutes until soft. Add the rest of the curry paste and fry for 2
    minutes. Add the tomato puree, the remaining lemon juice, the ground
    almonds, 300ml boiling water and salt and pepper. Simmer for 10 minutes.
  3. Preheat the grill to high. Place the marinated chicken pieces onto a foil
    covered grill pan. Cook for 10 minutes, turning now and then, until lightly
    browned and cooked through. Meanwhile, add the cream to the sauce and
    simmer for a further 10 minutes.
  4. Pour the sauce into a liquidiser (carefully!) and blend until smooth. Return
    it to the pan and add the pieces of chicken. Add a handful of fresh
    coriander and season to taste. Simmer for 2-3 minutes.
    Serve, eat and enjoy with whatever side dishes you prefer.