|
Ingredients
|
Quantity
|
|
Boneless and skinless chicken – cut into
cubes
|
2 ½ pounds
|
|
Onion – chopped
|
½
|
|
Tomato paste
|
3 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
1” ginger – fresh, minced
|
1 piece
|
|
Garlic cloves – crushed
|
2
|
|
Chilli powder
|
2 tsp
|
|
Salt and pepper
|
|
|
Masala
sauce:
|
|
|
Ghee or oil
|
2 tbsp
|
|
Onion sliced
|
1
|
|
Onion seeds
|
1 tbsp
|
|
Garlic cloves – crushed
|
3
|
|
Green chillies – chopped
|
2 fresh
|
|
Can tomatoes – crushed
|
15 ounces
|
|
Yogurt
|
½ cup
|
|
Coconut milk
|
½ cup
|
|
Fresh coriander – chopped
|
1 tbsp
|
|
Lemon juice
|
2 tbsp
|
|
Garam masala
|
½ tsp
|
When using fresh vegetables and herbs, make sure they are washed
thoroughly and drained.
Combine all the chicken ingredients for the marinade in a food
processor then transfer to a bowl and stir in the chicken pieces and leave to
marinate for a few hours. Alternatively, use for the Marinade, 2 tbs. of ready
made good quality Tikka Masala paste.
To make the sauce, heat the ghee in a large pan, add the onion and
fry for few minutes then add onion seeds, garlic and chilies, cook until
fragrant. Add the tomatoes, yogurt and coconut milk, bring to the boil, then
simmer for 20 minutes.
Meanwhile, put the chicken pieces on skewers and cook under a hot
grill for 15 minutes turning them frequently, or fry the chicken in 1 tbs. of
cooking oil till they are browned. Add the cooked chicken to the sauce &
simmer for few minutes more, add the fresh coriander, lemon juice, and garam
masala .
