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| Chicken Tikka Massala |
| 675g/1.5lb chicken breasts (skinned) 90ml/ 6 tbsp tikka paste 60ml/4 tbsp natural yogurt 30ml/2tbsp oil 1 onion roughly chopped 1 garlic clove, crushed 1 green chilli seeded and chopped 2.5cm/ 1 inch piece of root ginger,grated 15ml/1 tbsp tomato puree 15ml/ 1 tbsp ground almonds 250ml/8fl ozs water 45ml/3 tbsp butter melted 50ml/2 fl ozs double cream 15ml/ 1 tbsp lemon juice fresh coriander sprigs |
| 1. Cut the chicken into 2.5ml/1 inch cubes. put 3 tbsp of the tikka paste and all the yogurt into a bowl add the chicken and leave to marinade for about 20 mins. 2. for the tikka sauce,heat the oil and fry the onion,garlic,ginger for 5 minute4s. Add the remaining tikka paste and fry for about 2 minutes. Add the tomato puree almonds and water,simmer for 15 minutes. 3. meanwhile thread the chicken onto wooden kebab skewers,preheat the grill 4. Brush the chicken pieces with the butter and grill under a medium heat for 15 minutes , turning occasionally. 5. Put the tikka paste into a food processor and blend until you have a smooth paste. then return to the pan . 6. Add the cream and lemon juice . Remove the chicken pieces from the skewers and add to the saucepan,then simmer for for 5 minutes. |
| TOP TIP : instead of grilling the chicken try cooking it over a barbecue. The flavour is exceptional. |
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| I call this dish an "orgasm" it's truly fantastic. Serve with naan breads and rice. |