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<\/a><\/p>\nRick Stein served up a tasty chicken tikka masala curry with chapatis and pilau rice on Rick Stein’s Food Stories.<\/p>\n
The ingredients for the chapattis are: 250g chapati flour (or half wholemeal, half plain flour), plus extra for dusting, \u00bd tsp salt and 2 tbsp melted ghee, butter or vegetable oil, plus extra for brushing.<\/p>\n
For the chicken: 750g chicken breasts, boneless, skin removed, 25g ghee or clarified butter, melted, 1\u00bd tbsp lemon juice and small handful fresh coriander leaves, roughly chopped.<\/p>\n
For the marinade: 2 tsp cumin seeds, 1\u00bd tsp coriander seeds, 12 green cardamom pods, seeds removed and crushed, 1 large lemon, juice only, 2 tsp mild paprika, 1 tsp Kashmiri chilli powder, 1 tsp turmeric, 1 tsp salt, 150ml plain yoghurt, 25g fresh root ginger, grated and 2 garlic cloves, grated.<\/p>\n
For the rice: 315g basmati rice, 1 tsp vegetable oil, 2 cloves, 3cm cinnamon stick, 1 green cardamom pod, crushed and \u00bc tsp salt.<\/p>\n
For the sauce: 1 tsp freshly toasted cumin seeds, ground, 1\u00bd tsp freshly toasted coriander seeds, ground, 3 tbsp ghee, clarified butter or vegetable oil, 1 large onion, finely sliced, 2 garlic cloves, grated, 25g fresh root ginger, peeled and grated, \u00bd tsp Kashmiri chilli powder, 1 tsp garam masala, \u00bd tsp mild paprika, 225g chopped tomatoes, tinned or fresh, 1 tbsp tomato puree, 1 tbsp ground almonds, \u00bd tsp salt, 1 tsp sugar, 120ml double cream and 3 green chillies, slit open.<\/p>\n