Chicken
Tikka Masala
Our
recipe serves four with rice.
Marinade
ingredients
2 tbsp
cummin seeds
2 tbsp coriander seeds
2 tbsp paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste)
pinch of red food colouring (optional, but it looks nice)
Juice of a lime (or lemon, but lime is better)
About 10 oz good thick yoghurt
Salt to taste
Other
ingredients
About
1.5 lb chicken, diced
3-6 cloves garlic, chopped (to taste - I like loads!)
1 large onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying
Method
1.
Grind the spices and mix with marinade ingredients.
2.
Immerse chicken in marinade and leave in the fridge for 24 hours.
3.
Heat oil in a frying pan, skillet or wok, until very hot. Stir fry
chicken vigorously for about 5
mins (you may need to do it in 2 batches, depending on the size
of your
pan).
4.
Remove chicken and keep warm.
5.
Fry onion and garlic until just browning and return chicken with
any remaining marinade, plus stock, plus more spices if you think
the sauce
needs it. An extra tsp of cumin and coriander may 'lift' it a little.
6. Simmer until chicken is cooked and sauce is nice and thick.
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our other Indian recipes>>
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