|
Ingredients
|
Quantity
|
|
Onion –coarsely chopped
|
½
|
|
Tomato puree (paste)
|
3 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
1” ginger root – chopped
|
1 piece
|
|
Lemon juice
|
3 tbsp
|
|
Garlic clove crushed
|
2
|
|
Boneless chicken
|
1 ½ pounds
|
|
Salt & pepper
|
|
|
Masala
sauce:
|
|
|
Ghee
|
2 tbsp
|
|
Onion – sliced
|
1
|
|
Black onion seeds
|
1 tbsp
|
|
Garlic cloves – crushed
|
3
|
|
Green chillies – chopped
|
2 fresh
|
|
Can tomatoes
|
17 ounces
|
|
Natural yogurt
|
½ cup
|
|
Coconut milk
|
½ cup
|
|
Fresh coriander – chopped
|
1 tbsp
|
|
Fresh mint – chopped
|
1 tbsp
|
|
Lemon or lime juice
|
2 tbsp
|
|
Garam masala
|
½ tsp
|
Combine the onion, tomato puree (paste), cumin, ginger, lemon
juice, garlic, chili powder and salt and pepper in a food processor or blender
and then transfer to a bowl. Alternatively, grind the cumin in a pestle and
mortar and transfer to a bowl. Finely chop the onion and ginger and stir into
the bowl with the tomato puree, lemon juice, salt and pepper, garlic and chili
powder.
Cut chicken into 4 cm / 1 ½ in. cubes. Stir into the bowl and leave to
marinate for 2 hours.
Heat the ghee in a large saucepan, add the onion and stir over a
medium heat for 5 minutes. Add the onion seeds, garlic and chilies and cook
until fragrant. Add the tomatoes, yogurt and coconut milk, bring to the boil,
then simmer for 20 minutes.
Meanwhile, divide the chicken evenly between 8 oiled skewers and
cook under a preheated very hot grill for 15 minutes, turning frequently.
Remove the chicken from the skewers and add to the sauce. Stir in the fresh
coriander, mint, lemon or lime juice and garam masala.
