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Rósa Dögg Gunnarsdóttir posted an update 11 years, 10 months ago
Tikka Masala Chicken:
Serves 3, or 4 with a side dish.
700 g (25 oz) cubed chicken
For the marinade
250 ml (1 cup) plain yoghurt
Juice of 1 lemon
1 tbsp chopped coriander
4 tsp garlic & ginger paste
2 tsp chilli powder
1 tsp salt
½ tsp turmericFor the masala gravy
4 tomatoes, chopped
1 onion, sliced
2½ cm (1″) of ginger, chopped
3 garlic cloves, crushed
3 green chillis, chopped (optional)
2 tbsp brown sugar
1 tbsp tomato paste
2 tsp garam masala
1 tsp turmeric powder
½ tsp chilli powder
2 tbsp ghee or vegetable oil
4 tbsp single creamMethod
1 Mix the marinade ingredients in a bowl. and add the chicken. Stir well and leave to marinade in the ‘fridge for at least an hour, but preferably overnight
2 Place the chicken pieces on skewers, cover with marinade and place under a hot grill. Turn every few minutes and baste with the remaning marinade.
3 The chicken should take 15-20 minutes to cook. Removed from the skewers when cooked.
4 Prepare the masala gravy. Heat the ghee in a pan and fry the onions for 5 minutes.
5 Add in the ginger and garlic and cook for a further 2 minutes.
6 Add in the spices and stir for 30 seconds, then add in the remaining masala ingredients. Cover and simmer on a low heat for 20 minutes.
7 Turn off the heat and process the masala with a hand blender or a food processor.
8 Mix in the cream, then add in the chicken tikka.
9 Bring to the boil slowly and serve.