Chicken tikka masala recipe PLEASE!

Stephen_Leak

Try this. The chicken tikka and the masala sauce are as close as I can get them to my favourite Indian restaurant and take-away respectively. Much sampling, experimentation and comparison was involved. It's a dirty job, but someone's got to do it.

1. CHICKEN TIKKA

Serves 2

INGREDIENTS

500g of boneless chicken
1 tablespoon of lemon juice
1 tablespoon of oil
2 tablespoons of tikka spice mix
2 tablespoons of Greek style plain yoghurt

SPECIAL EQUIPMENT

Bamboo skewers

DEFROSTING

If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for at least 6 hours.

METHOD

Chop the chicken into 5cm (2 inch) pieces.

Put the lemon juice, oil and spice mix into a bowl. Mix thoroughly. Add the chicken pieces and
yoghurt. Mix thoroughly, until the chicken is completely coated in the marinade.

Leave it in the fridge and covered for at least 1 hour

Put 4 or 5 chicken pieces onto each skewer. This is a slippery, messy but strangely satisfying job.

Grill for 15 to 20 minutes, turning frequently, until the chicken is thoroughly cooked.

ADDITIONS & ALTERNATIVES

Use chicken or turkey, whichever is cheapest.

Serve with boiled rice, naan bread or salad.

If you are just making chicken tikka, add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

If you are making chicken tikka masala, use the leftover yoghurt for the tikka masala sauce.

2. CHICKEN TIKKA MASALA

Serves 2

INGREDIENTS

1 small bunch of fresh coriander
50g sachet of creamed coconut
1 tablespoon of tikka spice mix
142g tin of tomato puree
250 ml of water
200ml of plain yoghurt
1 quantity of chicken tikka

METHOD

Wash the coriander, shake it dry, pick the leaves off the stalks and then finely chop the leaves.

Put half of the chopped coriander, and the coconut, tikka spice mix, tomato puree, water and yoghurt into a saucepan on a low heat, Slide the chicken tikka pieces off the skewers and put them into the pan. Mix thoroughly.

Continue to cook until the sauce is hot. Stir frequently to stop it sticking.

After serving, sprinkle the remainder of the chopped coriander on top

ADDITIONS & ALTERNATIVES

Serve with boiled rice, naan bread or salad.

camNolliesMUMMY

omg out of this world just tasted the sauce as i put everything on my keep warm setting in the slow cooker so its not cooking it but help combine the ingredients.ive just made the naan bread (garlic and coriander) pilau rice and mint yoghurt my oh is going to be in heaven.

yey me

will attempt the doner kebab recipe tomorrow evening