For the first marinade, cut the chicken into chunks and place them in a bowl with the ginger-garlic paste, lime juice, and a dash of salt. Cover and keep refrigerated until ready to cook.We suggest to marinate the chicken for at least 2 hours.
in a clean bowl, make the second marinade: combine the yoghurt with the garam masala, mustard oil, kashmiri chilli powder and kasoori methi leaves. Season with a pinch of salt. Add your chicken to this bowl and coat well so each piece is covered in marinade. Set aside and start making your sauce.
Preheat the oven to 200°C/180°C fan.
Begin making your masala sauce. In a deep saucepan, heat about 70ml vegetable or rapeseed oil on a medium heat. Chop the onions and fry until it turns golden brown – this should take about 10 mintues. Add your ginger-garlic paste, along with 30g of the chopped ginger (save the rest for later) and sauté for 1 minute until fragrant. If you like your curry extra spicy, you can add your green chillies, chopped and de-seeded, to taste. Next, add the Masala Spice Mix, then add your tomatoes and tomato puree, and about 50-100ml of water. Cook for 7-8 minutes, stirring occassionally.
While the sauce is cooking, place the marinated chicken on a baking tray covered in parchment paper. Cook through – this should take 15-20 minutes.
Whilst the chicken is in the oven, prepare your rice. Add the rice to a saucepan and rinse through cold water four times, sieving in between, then cover with cold water and leave to sit for 15 minutes.
Now, return to your sauce and add the cream, fresh coriander and kasoori methi leaves. At this point you can add a little honey to counteract the sourness and stir through. Season with salt to taste.
Once the tikka is cooked, remove it from the oven and add to the sauce and cook for a further 3-5 minutes, until the sauce is thick and bubbling.
As the chicken cooks in the sauce, prepare a saucepan to cook the rice. Add 450ml of water to a pan, add salt and a few drops of oil, then bring to the boil on a high heat. Drain cold water from the rice and pour it into the boiling pan. As soon as you add the rice, lower to a medium heat and cook for 7-8 minutes until the water is completely absorbed and the rice appears fluffy.
Serve the rice and curry together piping hot and enjoy!
