01.

Ingredients

MARINADE
4 free-range skinless chicken breasts.
1/4 tsp kashmiri chilli powder or a mild chilli powder (optional)
1 tbsp lemon juice
100ml natural yoghurt
2cm piece ginger, peeled and grated
1 tbsp Tikka Masala spice by Spice Mountain
SAUCE
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2cm ginger, peeld & grated
2 tsp Tikka Masala spice by Spice Mountain
1 tsp paprika
1 can chopped tomatoes
1 cup water or chicken stock
3 tbsp double cream
Fresh coriander, washed & chopped to garnish

02.

Method

  • Cut the chicken into medium-size pieces and place In a bowl. Mix the spices for the marinade together, add to the chicken (chilli powder, lemon juice, yoghurt, ginger & spices) and mix well. Cover and put in the fridge to marinate for at least 1 hour, or overnight.
  • The next day or after you have marinated the chicken, arrange the chicken pieces on a preheated grill and grill just long enough to give them a golden colour but not cooked through (about 3-5 minutes on each side).
  • Meanwhile, heat the oil in a large frying pan and fry the onion over medium heat for about 10 minutes. Stir in the garlic and ginger and cook for 1minute. Stir in the paprika and Tikka spices and fry the entire mixture for about 1 minute.
  • Add the tomatoes and stock and bring to the boil. Turn down the heat then add the chicken pieces and simmer for 20minutes until cooked and the sauce has thickened. Just before serving, stir through the cream and sprinkle some freshly chopped coriander over the top.