Chicken Tikka Masala

[Simon Majumdar]

Chicken Tikka Masala

Even though it is about as Indian as Alec Guiness in Passage to India. I am making this for friends tonight and thought I would share the recipe. It is delicious and works really well.

Chicken Tikka Masala

• 
  

FOR THE CHICKEN

• 4 chicken breasts cut into big chunks
  
• 1 ginger
  
• 7 cloves garlic (fat)
  
• 4 green chillies
  
• 1 bunch corriander
  
• 1 large tub yoghurt
  
• 1 tsp turmeric
  
• 1 tsp corriander (ground)
  
• 1 tsp cumin (ground)
  
• 1 tsp red chilli powder
  
• 1 tsp fenugreek (ground
  
• 1 juice of lime
  

FOR THE SAUCE

• 1 tin of tomatoes
  
• 1/2 tsp turmeric
  
• 1/2 tsp corriander (ground)
  
• 1/2 tsp cumin (ground)
  
• 1/2 tsp red chillie powder
  
• 1/2 tsp fenugreek
  
• 1/2 tsp cinnamon
  
• 1 small carton cream
  

Method

Blend the ginger and garlic into a paste in a grinder with some salt and a little water. Put half over the chicken and keep some for the sauce.

In a blender, mix the yoghurt, corriander leaves and chillies and lime juice and pour over the chicken. Add the lime juice and the dry spices and mix throughly. Cover the chicken with plastic wrap and put in the fridge for at least 5 hours ( better overnight )

When ready to cook, place the chicken on a foil layered baking tray and cook for 25 mins.

For the sauce just sweat the onion and ginger/garlic paste in oil and add the dry spices. Cook for one minute to allow the spices to lose their rawness. Add the tomatoes and a tinful of water and allow to cook for about 20 mins making sure it does not go too dry. When reduced to quite a thick sauce add the carton of cream and cook through gently.

Mix in the chicken chunks ( which should have been kept warm ) and warm through

Before serving, add corriander leaves and squeeze lime over the top

Keywords: Indian, Dinner, Easy

( RG111 )