I’d been missing curry since the end of Indian month in January, but chicken tikka masala – sometimes referred to as the British national dish – gave us the opportunity to put curry back on the menu. Spurious claims and statistics aside, this was very tasty.
Chicken pieces marinated overnight in some ready made curry paste. Some green cardamom pods, cinnamon stick, turmeric and cayenne was fried up in oil before the heat was turned down to soften some finely chopped onions, garlic and ginger. Once softened, this was joined by the chicken for that to fry as well. A tin of tomatoes some yogurt and some garam masala finished off the dish which simmered for 30 minutes or so.
Mrs M provided some rice and scored the dish 7.5 out of 10.