Poultry and Game Recipes - Chicken Tikka Masala Recipe

  
 

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

  • 1 teaspoon chili powder

  • 1/2 teaspoon turmeric

  • 1 tablespoon ground coriander

  • 1 teaspoon salt

  • 150 ml/1/4 pint natural yogurt

  • 4 tablespoons lemon juice

  • 3 tablespoons chopped coriander leaves

  • 1 tablespoon lime juice

Masala sauce:

  • 50 g/2 oz ghee or 2 tablespoons vegetable oil

  • 2 onions, thinly sliced

  • 2.5 cm/1 inch piece of fresh root ginger, finely chopped

  • 2 garlic cloves, crushed

  • 6 cardamoms, bruised

  • 2 teaspoons garam masala

  • 2 teaspoons ground coriander

  • 1/2-1 teaspoon chili powder

  • 300 ml/1/2 pint double cream

  • 2 tablespoons tomato puree

  • 4 tablespoons hot water

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt

To garnish:

  • coriander leaves lime slices

To serve:

  • boiled rice

  • chapatis or naan bread

Method:

  1. 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.

  2. 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.

  3. Add the spices and fry, stirring, for 1-2 minutes until fragrant, then add the cream, tomato puree, water, sugar and salt.

  4. 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.

  5. 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.

  6. 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.

  7. 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.