Serves 4
Ingredients
4 Skinned Chicken Breasts, cut into 10-12 pieces
For the Marinade:
Juice of 3 Limes
150 g Natural Yoghurt
1 Tsp Garlic Paste
1 Tsp Ginger Paste
0.5 Tsp Chilli Powder
1 Tsp Paprika
1 Tsp Turmeric
1 Tsp Ground Cumin
1 Tsp Ground Coriander
2 Tbsp Rapeseed Oil
Sea Salt & Fresh Ground Black Pepper, to taste
For the Tikka Masala Sauce:
2 Tbsp Rapeseed Oil
50 g Unsalted Butter
6 Cloves
6 Green Cardamom Pods
1 Cinnamon Stick
3 Black Cardamom Pods
3 Tsp Ginger Paste
3 Tsp Garlic Paste
1 x 400 g Chopped Tomatoes
2 Tbsp Tomato Puree
3 Green Chillies, deseeded and split in half lengthways
150 ml Single Cream
1 Tsp Palm Sugar
0.5 Tsp Chilli Powder
1 Tsp Paprika
1 Tsp dried Fengreek Leaves
1 Tsp Garam Masala
3 Tbsp Coriander leaves, picked and chopped, to garnish
Method:
Whisk all the marinade ingredients together in a large glass bowl
Season with Salt and Pepper
Add the Chicken pieces
Coat thoroughly, cover and leave in the frisge overnight
Heat the Oil and half the Butter in a non-stick saucvepan
Add the Cloves, Cinamon Stick, Black and Green Cardamom. Ginger and Garlic Paste
Cook over a gentle heat for 8-10 minutes
Add the Tomatoes, Tomato Puree and the remaining Butter
Cook over the same heat for 30 minutes, stirring occasionally
Add 200 ml Water and bring to the boil
Preheat the grill to high
Remove theChicken from the fridge
Place it on a foil lined baking tray and cook under the grill for 10-12 minutes, or until slightly charred
Add the Chicken to the Masala Sauce with the Green Chillies, Cream, Sugar, Chilli Powder and Paprika
Then add the Fenugreek leaves and Garam Masala
Simmer, stirring often for 10 minutes, or until the Chicken is thoroughy cooked and the sauce is creamy
Serve with Chapattis, Basmati Rice and mixed salad. Garnish with Coriander