Decided to redesign my recipe card illustration from like 5 years ago? I’m a much better illustrator now and this recipe was really good so it’s nice to update the look.

Painted a kit version of my mascot which came out looking great. Mainly because I tried out painting the outlines a bit differently than usual. Also tried a looser style with the food illustration which looks real good :)

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Chicken Tikka Masala - Serves 4

Marinade

▷ 4 chicken breasts, cubed
▷ 3 tbsp. plain yogurt
▷ 2 garlic cloves, grated
▷ 4cm ginger, grated
▷ ½ a lemon’s juice
▷ ½ a lime’s juice
▷ 1 tsp. each of garam masala, turmeric, chilli powder, cumin

Sauce

▷ 2 onions, diced
▷ 1 chilli, deseeded and diced
▷ 2 x 400g canned tomatoes
▷ 2 tbsp. tomato concentrate
▷ 2 tbsp. mango chutney
▷ 150ml single cream
▷ 1 tsp. each of garam masala, turmeric, paprika

Method

▷ Mix together all marinade ingredients, cover, and leave in the fridge for 1 hour or overnight.
▷ Heat oil in saucepan, add onions and chilli, cook over a medium heat for 10 mins or until soft.
▷ Add spices, mix to coat the onions, fry for 3 mins.
▷ Mix in canned tomatoes, tomato concentrate, and salt.
▷ Blend sauce till smooth and simmer for 5 mins.
▷ In the meantime, in a frying pan, fry chicken until lightly cooked on the outside.
▷ Add cooked chicken to the sauce and simmer covered for 15 mins.
▷ Meanwhile, in a heavy bottomed pan, measure out Basmati rice and water in a ratio of 1:2.
▷ Cover and boil rice until steaming heavily, then turn down to a very low heat for 10 mins.
▷ Take sauce off heat to cool slightly, then stir through cream and mango chutney.

Serve hot with coriander and enjoy!