Chicken Tikka Masala
Serves: 2
Marinating Time: 6 hours +
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes + marinating time
Ingredients
1 Chicken Breast Diced (1 inch)
Marinade
1/2 Teaspoon Sea Salt
1.5 Tablespoons Lemon Juice
1/2 Tablespoon Fresh Ginger Peeled & Finely Grated
1 Clove Garlic Minced
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Paprika
1/4 Teaspoon Chilli Powder
3 Tablespoons Whipping Cream
1/4 Teaspoon Garam Masala
1 Tablespoon Olive Oil
Masala
2 Tablespoons Olive Oil
1 Onion Halved & Finely Sliced
1/2 Tablespoon Fresh Ginger Peeled & Finely Grated
3 Cloves Garlic Minced
1/2 Tablespoon Ground Coriander
1/4 Teaspoon Turmeric
1/2 Teaspoon Chilli Powder
1 Teaspoon Paprika
2 Tablespoons Natural Yoghurt Full Fat
1 Large Tomato Very Finely Chopped
175ml Chicken Stock
Sea Salt
1/8 Teaspoon Garam Masala
2 Tablespoons Fresh Coriander Chopped
Directions
Start by marinating the chicken. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes.
Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for 6-8 hours (longer will not hurt).
When you’re ready to cook, make the masala: add oil to a large, non-stick, lidded pan and set it over a medium high heat. When the oil is hot, put in the onions. Stir and fry until they brown, 6-7 minutes.
Add the ginger and garlic and continue to fry, stirring, for a minute.
Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
Now put in the tomatoes. Fry them for 3-4 minutes, or until they turn pulpy.
Meanwhile, preheat the grill to its highest setting. Thread the chicken on to two to four skewers. Brush with the 1.5 tablespoons of olive oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Set aside.
Add the stock, season with salt to taste and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15-20 minutes. The sauce should turn thick.
Meanwhile, place chicken in the grill, about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)
Stir the garam masala and coriander leaves into the masala, taste for balance of seasonings and adjust if required.
Fold the chicken tikka into the masala. Serve immediately.
CREDIT: thehappyfoodie.co.uk