Ingredients:
Chicken Marinade:
700g/24.7oz Boneless Chicken Thighs cut into bite sized pieces
1 Cup Plain Yogurt
1 1/2 Tbls Minced Garlic
2 Tsp Ground Ginger
2 Tsp Garam Masala
1 Tsp Turmeric Powder
1 Tsp Ground Cumin
1/2 Tsp Mild Chilli Powder
1 Tsp Salt
Tikka Sauce:
2 Tbls Vegetable Oil
2 Tbls Butter
1 Large Onion, chopped not too small
1 1/2 Tbls Minced Garlic
1 Tbls Minced Fresh Ginger or 1/4 Teaspoon Ginger Powder
1 1/2 Tsp Garam Masala
1 1/2 Tsp Ground Cumin
1 TspTurmeric Powder
1 Tsp Ground Coriander
400g/14.11oz Tomato Passata (juice)
1/2 Tsp Mild Chilli Powder
1 TspSalt
1 (280ml) Emlea Double Cream (heavy cream)
1 Tsp Brown Sugar
Pita Bread
Fresh Chopped Cilantro to Garnish
Coconut Rice:
2 Cups Raw Basmati Rice
1 Tin 400ml Coconut Milk
1 Cinnamon Stick
3 Whole Cardamon Pods or 3 Whole Cloves
With the Coconut Milk continue adding water to make up a total of 5 Cups liquid.
Method:
Chicken-
Marinade chicken for at least 1 hour, the longer the better.
Heat the vegetable oil in a large deep pan. Add the chicken pieces in batches making sure not to crowd the pan and brown for 3 minutes on both sides. Remove from pan and set aside.
Tikka Sauce-
Melt the butter in the same pan. Fry the onions until softened, then add the garlic and ginger and saute for 1 minute. Add the spices and fry for about 20 seconds. Add in the tomato passata, chilli powder and salt. Let it simmer for 30 minutes until sauce thickens. Stir in the cream and sugar then add the chicken and their juices and cook for an additional 15 minutes until chicken is cooked through and the sauce is thick and bubbly.
Serve with rice, pita bread and chopped cilantro.
Enjoy!
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