Microwave Chicken Tikka Masala From Scratch | Marion's Kitchen

For the chicken tikka, place the chicken pieces into a bowl and add the lemon juice and salt. Stir to combine then set aside to rest for 10 minutes. Using your hands, remove the pieces of chicken from the lemon-salt marinade, giving them a slight squeeze to drain them off as much as possible. Transfer the drained pieces to another large clean bowl. Next, add the remaining tikka ingredients and mix. Marinate for at least 2 hours or overnight, if possible.

I totally recommend wearing gloves for this next part – that tandoor colour is super intense and will definitely stain your hands! Skewer the chicken onto the soaked bamboo skewers. Place the skewers on the microwave tray and press the Combination button. Press Start (to select the Combo 1 setting). Set the timer for 20 minutes or cook until the chicken is cooked through. Remove the tray from the microwave. When the chicken is cool enough to handle, take the chicken off the skewers and leave on the tray with the chicken juices.

To make the curry, place the onion, garlic, ginger, spices, passata, sugar, salt and ghee in a large microwave-safe bowl. Mix until well combined. Cover with a plate and microwave on high, stirring halfway through, for 10 minutes. Then add the chicken and any juices from the tray. Mix well. Then mix through the yoghurt mixture, plus an extra 1 cup of water. Return to the microwave and cook for a further 1 minute to allow all the ingredients to make friends.

Meanwhile, lightly brush the poppadums with oil. Place on a microwaveable plate, top with a couple of sheets of kitchen paper, then transfer to the microwave and cook on high (900W) for 1 minute.

Transfer the chicken tikka to a serving bowl and top with coriander. Serve with poppadums and rice.