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Chicken Tikka Masala

2 tablespoons cummin seeds
2 tablespoons coriander seeds
2 tablespoons paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste)
pinch of red food colouring (optional)
juice of a lime
about 10 oz good thick yoghurt
salt to taste

1.5 lbs chicken, diced
3-6 cloves garlic, chopped or to taste
1 large onion, very finely chopped
chicken stock or water
oil or ghee for frying

Grind the spices and mix with marinade ingredients. Immerse chicken
in marinade and leave in the fridge for 24 hours.

Heat oil in a frying pan or wok until very hot. Stir fry chicken
vigorously for about 5 minutes (you may need to do it in 2 batches,
depending on the size of your pan). Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with
any remaining marinade, plus stock, plus more spices if you think
the sauce needs it; an extra teaspoon of cummin and coriander may
lift it a little. Simmer until chicken is cooked and sauce is nice
and thick. Serves 4 with rice.


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