Chicken Tikka Masala Serves Four
Ingredients
1. To prepare the tikka marinade, using a pestle and mortar, grind the ginger and garlic together to make a smooth paste. Transfer to a bowl and add the yogurt, lime juice, chopped coriander leaves, chilli powder, turmeric, garam masala and salt to taste. Whisk together until smooth.
2. Put the chicken or duck into a a non metallic dish and rub the tikka marindae thickly and evenly over the pieces. Cover and leave to marinate for 15 - 20 minutes.
3. For the Masala using a pestle and morter, grind the ginger and garlic together to make a smooth paste. Heat the oil in a saucepan, add the onion and saute for 10 minutes until soft. Add the ginger/garlic paste and saute for 2 minutes. Stir in the tumeric, chilli powder, and ground coriander. Add the tomato puree, chopped tomatoes and green pepper and saute for 2 minutes. Pour in the 350ml (12 fl oz) water and bring to the boil, then ,lower the heat and cook, covered , for 20 -25 minutes until thickened.
4. Preheat the grill. Place the chicken pieces on the grill rack and cook, turning, until slightly charred and cooked through.
5. When the masala sauce is thick, lower the heat and pour in the cream. Add the grilled chicken tikka and season with salt to taste. Heat through for a few minutes. Add a swirl of cream and Serve sprinkled with garam masala and fresh chopped coriander. Top Tip : Sprinkle 1 tbsp Ground Almonds for a very tasty and Restaurant style finish!
Method
The Nation's Favourite
serves four
500g (1b 2oz) skinless chicken or duck breast fillets, cut into 2.5cm (1 inch) cubes
For the tikka marinade
2.5cm (1 inch) piece fresh root ginger, peeled and chopped
3 garlic cloves, peeled
225g (8oz) natural yorgurt
1 tbsp lime juice
1 tbsp chopped coriander leaves
1/2 tsp chilli powder
1/4 tsp ground turmeric
large pinch of garam masala
sea salt
For the Massala
2.5cm (1 inch) piece fresh root ginger peeled and finely chopped
4 garlic cloves peeled
4 tbsp vegatable oil
1 large onion, peeled and chopped
1/2 tsp chilli powder
1 tsp ground coriander
1 tsp tomato puree
200g (7oz) tomatoes, chopped
1 green pepper, cored ,deseeded and finely chopped
4 tbsp double cream
To Serve
1/4 tsp garam masala
2 tbsp chopped coriander leaves, Ground almonds to finish