Saturday, May 29, 2010

Chicken Tikka Masala

Serves 4

(the chicken marinade)

500g of boneless and skinless chicken cut into cubes
1/2 onion chopped
3tbs tomato paste
1tsp cumin seeds
Small piece of ginger ( 1 inch ) chopped
3 tbs. lemon juice
2 cloves of garlic crushed
2 tsp. chilli powder ( optional )
Salt and pepper
(the Masala Sauce)

2 tbs. ghee or oil
1 onion sliced
1 tbs. onion seeds ( optional )
3 cloves of garlic crushed
1 - 2 fresh green chillies chopped
200g can of crushed tomatoes
1/2 cup yoghurt
1/2 cup coconut milk
1 tbs. fresh coriander chopped
2 tbs. lemon juice
1/2 tsp. Garam Masala

** Important **

When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

Combine all the chicken ingredients for the marinade in a food processor then transfer to a bowl and stir in the chicken pieces and leave to marinate for a few hours. Alternatively, use for the Marinade, 2 tbs. of ready made good quality Tikka Masala paste. To make the sauce, heat the ghee in a large pan, add the onion and fry for few minutes then add onion seeds, garlic and chillies, cook until fragrant. Add the tomatoes, yoghurt and coconut milk, bring to the boil, then simmer for 20 minutes. Meanwhile, put the chicken pieces on skewers and cook under a hot grill for 15 minutes turning them frequently, or fry the chicken in 1 tbs. of cooking oil till they are browned. Add the cooked chicken to the sauce & simmer for few minutes more, add the fresh coriander, lemon juice, and garam masala . Serve with Basmati rice.