Upgrade your curry night by whipping up Judy Joo’s flavour-packed chicken tikka masala recipe made with juicy British chicken thighs and a delicately spiced homemade sauce.
Judy Joo
Korean-American chef, restaurateur, entrepreneur and TV star Judy has written two best-selling cookbooks and is considered one of the leading Korean cooking experts in the West. She was also the first woman chef to claim the title of Iron Chef UK.
55MIN
Total time
Ingredients
Servings
4
For the marinated chicken
3 cloves
M&S Remarksable Value garlic, crushed
1 piece
root ginger, grated
3cm
1 tsp
chilli powder
2 tsp
garam masala
1/2
lime
juice only
150 ml
M&S Greek style live yogurt
2 packs
(400 g)
(400 g)
M&S Oakham Gold chicken thigh fillets
8 thighs, cut into thirds
For the tikki masala sauce
2
onions, finely chopped
or pulsed in a food processor
1 tsp
cumin seeds
3 cloves
M&S Remarksable Value garlic, crushed
1 tsp
ground coriander
1 tsp
ground cumin
1 tsp
chilli powder
1 tsp
fenugreek
1 tsp
garam masala
100 ml
chicken stock
1
green chilli, finely chopped
up to 2
300 ml
M&S Italian passata
2 tbsp
chopped coriander
2 tbsp
M&S Greek style live yogurt
4 tbsp
double cream
50 g
M&S Remarksable Value salted butter
To serve
2 packs
(160 g)
(160 g)
M&S flame baked rotis
4 roti
25 g
M&S Remarksable Value salted butter, melted
1 handful
coriander, torn
1
red chilli
thinly sliced on an angle
1 piece
root ginger
thumb-sized, sliced into fine sticks
4 tbsp
double cream
Nutrition per serving
Calories
850kcal
Fat
43.4 g
Saturates
22.2 g
Sugars
9.1 g
Salt
740.5 mg
