Chicken Tikka Masala

Chicken Tikka Masala

INGREDIENTS

For marinade:

1 cup fresh yogurt (should not be sour)

1 cup finely chopped fresh coriander leaves

2 tbsps ginger paste

3 tbsps garlic paste

3-4 tbsps garam masala

6 peppercorns/ 2 dry red chillies

3 tbsps lime/ lemon juice

1/2 tsp orange food coloring

1 kg chicken (breast or thigh) skinless and cut into 2" chunks

For the gravy:

2 medium-sized onions finely chopped

6 cloves garlic chopped fine

5 pods cardamom

1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine

2 tbsps garam masala

2 tsps soft brown sugar

1 cup single cream

3 tbsps almonds blanched and ground to a paste

3 tbsps vegetable/ canola/ sunflower cooking oil

Salt to taste

PREPARATION

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.

Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken onto skewers and keep ready.

Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.