Recipe
Fiery Chicken Naga Phall
A brutally hot chicken naga phall with a thick tomato and chilli sauce, built for serious curry heat lovers.
Classic Chicken Tikka Masala
On the Hob
serves 4
This chicken tikka masala keeps the familiar creamy tomato sauce but makes the workflow practical for a home kitchen: marinate the chicken, brown it well, then finish it in a warmly spiced sauce.
Serve with basmati rice, naan or a quick cucumber salad for a generous curry-night dinner.
45 mins prep35 mins cook1 hr 20 mins total
Mix the yoghurt, lemon juice, half the garam masala, turmeric, cumin, paprika and a good pinch of salt. Coat the chicken and marinate for at least 30 minutes, or longer if you have time.
Heat the oil in a wide pan. Lift the chicken from the marinade and brown it in batches for 3–4 minutes until lightly charred at the edges; it does not need to be cooked through yet.
In the same pan, soften the onion for 6–8 minutes, then stir in the garlic, ginger, tomato purée and remaining spices for 1 minute.
Pour in the passata, add the chicken back to the pan and simmer for 15–18 minutes until the chicken is cooked through and the sauce has thickened.
Stir in the cream, simmer gently for 2 minutes, then taste and adjust the salt. Finish with coriander and serve with rice or naan.
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