Jul 2, 2010
Ingredients
- 225g (8 oz) natural yoghurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh root ginger
- 2 teaspoons salt, or to taste
- 3 chicken breast fillets, cut into chunks
- 4 long skewers
Tikka masala sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 green chilli, finely minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt, or to taste
- 225g (8 oz) passata
- 1 (227ml) pot double cream
- large bunch fresh coriander, freshly chopped
Instructions
- In a large bowl, combine the yoghurt, lemon juice, 2 teaspoons of cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and 2 teaspoons of salt.
- Stir in the chicken, cover and put in the refrigerator for at least 1 hour.
- Preheat barbecue.
- Thread chicken onto skewers and discard remaining marinade. Cook until chicken is cooked through, about 5 minutes on each side.
- Melt butter in a heavy frying pan over medium heat.
- Saute garlic and chilli for 1 minute.
- Add 2 teaspoons cumin, paprika and 2 teaspoons salt.
- Stir in tomato passata and cream. [print_this][/print_this]
- Simmer on low heat until sauce thickens, about 20 minutes.
- Add cooked chicken and simmer for 10 minutes.
- Transfer to a serving platter and garnish with fresh coriander.
Mixing my two favourite cooking methods is heaven for me. I was overjoyed when I stumbled across this recipe. The barbecue adds a lovely smoky hint to the chicken that complements the masala nicely.
Cooking time (duration): 30
Diet (other): High protein
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Indian (Southern)
