Don't rely on the takeaway to have your favourite all-star chicken tikka masala; learn to make this slow-cooked version for the ultimate spicy comfort meal. This creamy, yogurt-based sauce is a delicious marinade for juicy pieces of chicken and is best served with rice and naan bread.
Mix together the coriander, cumin and yogurt in a bowl, and season well. Add the drumsticks and thighs and toss until evenly coated.
Heat 1 tbsp of the oil in a saucepan, and gently brown the chicken in batches. Transfer to a plate and set aside.
Add the remaining oil to the pan and sauté the onions for 5 minutes. Stir through the garlic, garam masala and ginger and cook for a further minute. Pour over the chopped tomatoes and sugar and bring to the boil.
Return the chicken to the pan and add the pierced jalapeño. Simmer for 45 minutes over a low heat.
Add the cornflour mix, and stir until combined. Simmer for 10 minutes until thick. Add the cream and stir through.
Garnish with the coriander, flaked almonds and a swirl of cream. Serve with rice and naan.
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