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Chicken tikka masala with mushroom and spinach bhaji
Fruit and vegetables
1 tbsp minced fresh root
ginger
3
garlic
cloves, minced
1
lemon
, juice only
2 Kashmiri
chillies
, rehydrated and finely chopped
2
onions
, diced
4
garlic
cloves, minced
1 tbsp grated fresh root
ginger
1 tbsp ground
coriander
2 ripe
beef tomatoes
, diced
fresh coriander
leaves, to garnish
1
onion
, sliced
1 green
chilli
, finely diced
300g/10½oz Paris brown
mushrooms
, sliced
150g/5½oz
oyster mushrooms
, sliced
3
garlic
cloves, minced
1 tsp ground
coriander
2 bags baby leaf
spinach
, washed
1 bunch
fresh coriander
, chopped
Tins, packets and jars
300ml/10fl oz
chicken stock
3 tbsp
mango chutney
freshly steamed
basmati rice
, to serve
150g/5½oz
chickpea
flour
Cooking ingredients
2 tsp ground
cumin
1 tsp
garam masala
½ tsp
chilli powder
salt and freshly ground
black pepper
1 tsp
turmeric
1 tsp
garam masala
1–2 tsp
chilli powder
1 tbsp
smoked paprika
1
bay leaf
3 tbsp
tomato purée
oil
, for frying
1–2 tbsp
red wine vinegar
1 tsp ground
cumin
1 tsp
smoked paprika
½ tsp
turmeric
½ tsp
garam masala
1 tbsp
tomato purée
salt and freshly ground
black pepper
Dairy, eggs and chilled
100ml/3½fl oz plain
yoghurt
30g/1oz unsalted
butter
250ml/9fl oz
double cream
Meat, fish and poultry
8
chicken thighs
, skin removed
Back to recipe
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