Serves 4
8 1/2 hours
Ingredients
Chicken Tikka
Chicken breast 4
Garlic 5 cloves crushed
Ginger 1 tbsp finely grated
Garam Masala 1 1/2 tbsp
Turmeric 2 tsp
Sugar 1 1/2 tbsp
Salt 2 tsp
Rice wine vinegar 75ml
Oil 2 tbsp
Masala Sauce
Onion 1
Ginger 1 tbsp, crushed
Garlic 1 tbsp, finely grated
Tinned tomatoes 1
Cardomom 10
Tomato Puree 1 tbsp
Garam Masala 1 1/2 tbsp
Coriander Powder 1 1/2 tbsp
Fenugreek powder 1 tsp
Turmeric 1 tsp
Almond powder 100g
Lemon 1/2 juice
Cream 100ml
Butter 50g
Salt 2 tsp
Sugar 2 tsp
Method
To make the chicken tikka...
Cut the chicken into inch cubes.
Combine all the other ingredients in a bowl, and add the chicken cubes stirring to coat thoroughly. Cover with cling film and leave in the fridge for at least 8 hours but up to 24 hours.
After marinading, put onto skewers. If using wooden skewers soak them in water for half an hour beforehand to prevent them burning.
Cook on a bbq or hot pan for 15 minutes, turning occasionally to ensure all sides are browned.
To make the curry sauce...
Roughly chop the onion and fry in a large wok for 5 minutes.
Add the garlic and ginger and cardomom pods, along with another tbsp of oil, and cook for a further 2 minutes.
Add the garam masala, coriander powder, fenugreek powder and turmeric, and cook for a further 2 minutes.
Add the tinned tomatoes, tomato puree, almond powder and 100 ml of water. Bring to a boil and then simmer for 15 minutes.
Take the sauce off the heat and allow to cook. Remove and discard the cardomom pods and in a food blender, blitz the cooled sauce until smooth.
Return the smooth sauce to the pan, and add the lemon juice, cream, butter, salt and sugar. Heat for 5 minutes stirring to combine.
Add the tikka pieces to the sauce and cook for a final couple of minutes to warm the chicken if needed.
Serve with rice and naan, eat and enjoy!
Kommentare