Chicken Tikka Marinade ingredients - Serves 4
4 chicken breasts - cubed
Cayenne pepper 1/2 tsp
Chilli powder 1/4 - 1/2 tsp
Garlic paste 4 cloves (crushed garlic cloves)
Ginger paste 2 tsp (grated fresh ginger)
Ground coriander 1 tsp
Garam masala 1 tsp
Turmeric 1 tsp
Natural yogurt 1 large pot
1/2 of a lemon or lime - juice only
Red food colouring 2 cap fulls
Fresh coriander - chopped
Mix all together and leave overnight.
Before making the sauce, griddle the chicken pieces on a high heat so they
are slightly charred for 3-4 mins each side. Try to remove as much of the marinade as you can whilst you are griddling/frying. Then put aside and let cool.
Then make the sauce.
MASALA SAUCE ingredients
Garlic paste, 4 cloves
Ginger paste,2 tsp
Ghee or butter - fry the above then add:
Garam masala 1 tsp (can add a bit more)
Turmeric, 1 tsp (can add a bit more) then add:
1 tin of tomatoes, then add:
200-250 mls double cream (I didn't use this)
1/2 tin coconut milk
2-4 tbsp ground almonds
Handful fresh coriander
Then liquidise it to a smooth sauce.
Heat through and taste, add a pinch of sugar, At this point you might want to add more lemon juice, almonds or cream to your own liking.
Add the chicken and cook for about 20 minutes until the chicken is cooked through. Garnish with fresh coriander.