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Poultry and Game Recipes -
Chicken Tikka Masala Recipe
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Poultry and Game
Recipes
-
Chicken Tikka
Masala Recipe
Ingredients
Serve
4
Chicken tikka:
-
500 g/1 lb
boneless, skinless chicken breasts, cubed
-
1 teaspoon
finely chopped fresh root ginger
-
1 teaspoon
finely chopped garlic
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1 teaspoon
chili powder
-
1/2 teaspoon
turmeric
-
1
tablespoon ground coriander
-
1 teaspoon
salt
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150 ml/1/4
pint natural yogurt
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4
tablespoons lemon juice
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3
tablespoons chopped coriander leaves
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1
tablespoon lime juice
Masala sauce:
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50 g/2
oz
ghee or 2 tablespoons vegetable
oil
-
2 onions,
thinly sliced
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2.5 cm/1
inch piece of fresh root ginger, finely
chopped
-
2 garlic cloves, crushed
-
6
cardamoms, bruised
-
2 teaspoons
garam masala
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2 teaspoons
ground coriander
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1/2-1
teaspoon chili powder
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300 ml/1/2
pint double cream
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2
tablespoons tomato puree
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4
tablespoons hot water
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1/2 teaspoon
sugar
-
1/2 teaspoon
salt
To garnish:
To serve:
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boiled rice
-
chapatis or naan bread
Method:
-
First, prepare the chicken. Mix together the
'chicken, ginger, garlic, chili powder, turmeric,
ground coriander, salt, yogurt, lemon juice and 1
tablespoon of the chopped coriander in a large,
non-metallic dish. Cover and leave to marinate in
the refrigerator for at least 6 hours or overnight.
-
To make the masala sauce, heat the ghee or vegetable
oil in a large flameproof casserole. Add the onions,
ginger and garlic and fry over a low heat, stirring
frequently, for about 5 minutes until soft but not
browned.
-
Add the spices and fry, stirring, for 1-2 minutes
until fragrant, then add the cream, tomato puree,
water, sugar and salt.
-
Bring to the boil over a
moderate heat, stirring, then lower the heat and
simmer gently, stirring occasionally, for
10-15
minutes. Remove the pan from the heat and leave to
stand while cooking the chicken.
-
Remove the chicken
from the marinade and thread on wooden skewers. Cook
under a preheated grill, turning frequently, for 6-8
minutes until tender and cooked through.
-
Remove the cubes of chicken from the skewers and tip it
into the masala sauce. Place over a low heat and
simmer, stirring, for about 5 minutes. Add the
remaining chopped coriander leaves and the lime
juice.
-
Taste and adjust the seasoning if necessary.
Serve immediately, garnished with coriander leaves
and slices of lime and accompanied by plain boiled
rice, chapatis or naan bread.
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