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Chicken Tikka

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7 and boil a pan of water with a little salt. Prep the Garlic Clove (chop, grate, press), thinly slice the Shallot, deseed and chop the Chilli and roughly chop the Coriander.
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Add the Basmati Rice and Cumin Seedsto the pan of water and bring to the boil. Reduce the heat and let simmer with a lid on. Leave for 10 minutes then turn off the heat and allow the rice to cook in its own steam.
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In a large saucepan cover the base with oil. Add the Shallot and fry for about 5 minutes or until crispy. Remove from the pan and allow to drain on a little kitchen roll. In a bowl mix the Chilli, half of the Coriander and add the crispy Shallot. Leave to the side.
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Leave a little of the Shallot oil in the pan and add the Tomato Puree, Tikka Paste and half the Garlic Clove. Cook for a few minutes. Add the Diced Chicken, Water and the Sugar. Bring to the boil and then reduce the heat to simmer. Season with a little salt and pepper and cook for 15 - 20 minutes and make sure the Diced Chicken is cooked through.
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In a bowl mix the Butter, Coriander and the remaining Garlic Clove. Spread the mix over the Plain Naan and stick in the oven for 5 minutes to heat up. Stir the Creme Fraiche into the curry.
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Once the curry is done fluff up and share out the Basmati Rice. Top with the Tikka and serve with a garlic naan. Eat and enjoy!
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