For 4
For the Chicken (Tikka)
| 600g | chicken breast
|
| 3 tablespoons | lemon juice
|
| 1" | fresh ginger
|
| 2 large | cloves of garlic
|
| 1 teaspoon | ground cumin
|
| 1 teaspoon | paprika
|
| 1/4 teaspoon | cayenne pepper
|
| 150ml | whipping cream
|
| 1/2 teaspoon | garam masala
|
For the masala source
| 4 | large onions chopped into half rings
|
| 6 cloves | garlic, crushed
|
| 1" | fresh ginger
|
| 1 tablespoon | coriander
|
| 1/2 teaspoon | turmeric
|
| 3/4 teaspoon | cayenne pepper
|
| 2 teaspoon | paprika
|
| 150ml | plain yoghurt
|
| 4 large | tomatoes, chopped
|
| 350ml | chicken stock/gravy
|
| 1/4 teaspoon | garam masala
|
- Chop the chicken into 1/2" cubes and put in a bowl and mix with a teaspoon of salt and the lemon. Leave for 15mins or so.
- Add the rest of the tikka ingredients to the chicken and mix.
- Cover and leave in the fridge over night, if possible.
- Fry the onions in a large pan till they start going brown
- Add ginger and garlic
- Add all the spices except the garam masala.
- Add the yoghurt a tablespoon at a time. Let each spoonful get absorbed before adding the next one.
- Add the tomatoes
- Mash the tomatoes as you fry them
- Add the stock
- Cover and simmer for 15 mins, add the garam masala, cook for a few more mins
- While the masala is cooking fry the chicken tikka
- Serve with rice