Chicken tikka masala and kumara

Name: Chicken tikka masala and kumara
Cook time: 30 min
Yield: 4

with chickpeas, corn, baby spinach and broccolini

Ready in around 30 mins

RECIPE FACT:

It is believed that chicken tikka masala was invented in Glasgow Scotland by Ali Ahmed Aslam.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 220⁰C (fan bake).
1. TO COOK THE TIKKA MASALA ROAST:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each piece of chicken into two then place into a bowl. Add the tikka masala sauce and mix into the chicken pieces making sure to coat each piece well. Spread the masala chickpeas and corn evenly across an oven dish lined with baking paper then arrange the tikka masala chicken over the top. Finally place the steamed kumara around the chicken and drizzle with olive oil. Place into the preheated oven and cook for 25 mins.
2. TO COOK THE BROCCOLINI:

Bring a medium sized pot of salted water to the boil over a high heat. Trim the ends off the broccolini and discard. Once the water is boiling, add the broccolini and cook for 2-3 mins then drain into a colander.
TO SERVE:

Place a small scattering of mizuna and broccolini on each plate then a serving of kumara, chickpeas and corn. Top with pieces of chicken tikka and a dollop of the sumac mayo.