This recipe is from Atul Kocchar’s Simple Indian cookbook. It has been a super hit in our household and I have made it many a time for friends and family. I have always made tandoori chicken first and then made the chicken tikka masala. The chicken is twice cooked, the trick being to cook the chicken slightly under the first time when you make the Tandoori chicken. You can buy ready made tandoori chicken but honestly it is worth the effort to make it at home. I have adapted the recipe to suit our palates so the end result is medium spiced chicken tikka masala. The photo does not do justice – it is a case of ugly delicious.
1.2kgs tandoori spice roasted chicken
2 tablespoons vegetable oil
7cm piece of ginger, peeled and roughly chopped
2 x 400 grams tins of Italian tomatoes