CHICKEN TIKKA MASALA
Serves :
4
Preparation Time :
Cooking Time :

Preparation Method :
- Remove any visible fat from the chicken and cut the meat into small cubes.
- Mix 3 tablespoon of the tikka paste and 4 tablespoon of the yogurt into a bowl. Add the chicken and leave to marinate for at least 20 minutes.
- Heat the oil in a heavy pan and fry the onion, garlic, chili and ginger for 5 minutes.
- Add the remaining tikka paste and fry for 2-3 minutes. Stir in the tomato puree and water, bring to the boil and simmer for 10 minutes.
- Meanwhile, thread the chicken pieces on to wooden kebab skewers.
- Preheat the grill (broiler).Brush the chicken pieces with melted ghee or butter and cook under a medium heat for 10 -15 minutes turning the skewers occasionally.
- Remove the grilled chicken from the skewers and flip it into a bowl.
- Put the tikka sauce into a food processor and process until smooth. Return to the pan.
- Add the remaining yogurt , lemon juice and chicken to the pan, then simmer 5 minutes.
- Garnish with the fresh coriander, yogurt and toasted cumin seeds and serve on naan bread.
INGREDIENTS
- 750 grams chicken breast portions, skinned
- 100 grams tikka paste
- 150 grams natural (plain) low fat yogurt
- 1 tablespoon Cooking oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 fresh green chili, seeded and chopped
- 2.5cm piece fresh root ginger, grated
- 1 tablespoon tomato puree (paste)
- 300 ml water
- A little melted ghee or butter
- 1 tablespoon lemon juice
To Garnish
- Fresh coriander (cilantro) sprigs,
- Natural (plain) low fat yogurt
- Toasted cumin seeds,
- Naan bread, to serve
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