Whole Chicken Tikka Masala
This budget-friendly recipe is how Rafi would often cook.
Instructions
Joint the whole chicken into wings, thighs, drumsticks and breasts. Make sure the pieces of chicken are roughly the same size so they cook equally. Alternatively, ask the butcher to joint it for you or buy a 1kg mix of thighs, drumsticks and breast to use.
Empty the Tikka Masala Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
Add water, tinned chopped tomatoes and creamed coconut. Simmer for 5-10 minutes until the coconut dissolves.
Add the pieces of chicken. Mix well, cover and gently simmer for 10-15 minutes.
The chicken should be cooked at this stage, if unsure, use a probe or cut a piece of the thigh or breast to check. If it isn't fully cooked, mix, cover and gently simmer for another 5 minutes.
Toast your almonds on a low heat for a few minutes until golden brown - keep the pan moving and remove straight away when toasted to avoid burning.
Sprinkle the toasted almonds on top of the curry and enjoy!