INGREDIENTS
3 chicken breasts - chopped into bite-size chunks3 chicken breasts - chopped into bite-size chunks
1/2 cup (120) Greek yogurt - or thick natural yogurt (full fat)1/2 cup (120) Greek yogurt - or thick natural yogurt (full fat)
2 cloves garlic - peeled and minced2 cloves garlic - peeled and minced
1 tbsp minced ginger1 tbsp minced ginger
Juice of half a lemonJuice of half a lemon
1 tsp ground coriander1 tsp ground coriander
1/2 tsp turmeric1/2 tsp turmeric
1/2 tsp cumin1/2 tsp cumin
1 tsp paprika1 tsp paprika
½ tsp mild chili powder - or hot if you like it spicy½ tsp mild chili powder - or hot if you like it spicy
1 pinch of cinnamon1 pinch of cinnamon
½ tsp salt½ tsp salt
1/2 tsp black pepper1/2 tsp black pepper
2 tbsp vegetable oil - (for brushing onto the chicken before grilling)2 tbsp vegetable oil - (for brushing onto the chicken before grilling)
Masala Sauce:
1 tbsp vegetable oil1 tbsp vegetable oil
1 tbsp unsalted butter1 tbsp unsalted butter
1 onion - finely chopped1 onion - finely chopped
3 cloves garlic - peeled and minced3 cloves garlic - peeled and minced
2 tsp minced ginger2 tsp minced ginger
1 tsp garam masala1 tsp garam masala
2 tsp ground coriander2 tsp ground coriander
2 tsp paprika2 tsp paprika
1 tsp cumin1 tsp cumin
½ tsp cinnamon½ tsp cinnamon
2 tbsp tomato puree paste2 tbsp tomato puree paste
1 red bell pepper - de-seeded and sliced1 red bell pepper - de-seeded and sliced
14 oz (400g) tin chopped tomatoes14 oz (400g) tin chopped tomatoes
1/2 cup (120ml) water1/2 cup (120ml) water
3/4 cup (180ml) double/heavy cream3/4 cup (180ml) double/heavy cream
3 tbsp ground almonds3 tbsp ground almonds
1 tbsp brown sugar1 tbsp brown sugar
Serve with
Boiled rice boiled rice
1 tbsp finely chopped fresh coriander (cilantro)1 tbsp finely chopped fresh coriander (cilantro)
Chopped fresh chillies - (optional)Chopped fresh chillies - (optional)
INSTRUCTIONS
Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chili powder, cinnamon, salt, and pepper. Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
About 35-40 minutes before you’re ready to eat, start on the sauce.
Add the oil and butter to a large frying pan (skillet) and heat on medium-high heat until the butter has melted. Add the onion, and cook for 4-5 minutes until softened.
Add the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree. Stir and cook for 2-3 minutes to allow the spices to release their fragrance.
Add in the chopped red bell pepper, tinned tomatoes, and water. Stir and bring to the boil, then simmer for 15-20 minutes until thickened (now is a good time to put your rice onto boil).
Remove the marinated chicken from the fridge and spread out onto a baking sheet.
Brush the chicken with the oil, then grill for 8-10 minutes until a little charred on the outside. If your pieces aren't too big, you shouldn't need to turn them, but if they're not cooking through underneath, then give them a turn with some tongs. Make sure the chicken is cooked by slicing into a larger piece and ensuring it's no longer pink in the middle.
When the sauce is nearly ready, stir in the cream, ground almonds, and sugar, followed by the cooked chicken tikka. Cook for a further 5 minutes to heat through.
Serve with boiled rice and top with fresh coriander. Add a few chilies too if you like.