Chicken Tikka Masala.
Ingredients.
4 skinless, boneless, chicken breasts, cubed.
Juice of 1 lemon.
1 1/2 teaspoons of salt.
2 teaspoons of pepper.
1 onion, quartered.
2 garlic cloves.
5cm / 2 inch piece of fresh ginger root, peeled.
375g / 12oz of natural yoghurt.
Chopped fresh parsley or coriander to garnish.
For the Masala / sauce.
75g / 3 oz of ghee or butter.
1 onion thinly sliced.
1 garlic clove thinly sliced.
1 1/2 teaspoons of turmeric.
1 1/2 teaspoons of chilli powder.
1 teaspoon of ground cinnamon.
Seeds of 20 cardamom pods.
1 teaspoon of ground coriander.
2 teaspoons of aniseed.
Method
1. Place the chicken in a bowl and sprinkle with lemon juice, salt and pepper, mix to coat the chicken thoroughly, then cover and set aside.
2. Place the onion garlic and ginger in a blender and chop finely. Add the yoghurt and strain in the lemon juice from the chicken, blend together then pour over the chicken, cover and marinate in the refrigerator for 24 hours.
3. Thread the chicken cubes onto skewers, reserving the marinade. Place the chicken under a preheated grill and grill as slowly as possible for about 6 to 8 minutes until just cooked through. It is important not to overcook the chicken. Remove the chicken from the skewers.
4. To make the masala, melt the ghee or butter in a wok or sauce pan, add the onion and garlic and fry for 4 to 5 minutes until soft. Sprinkle on the turmeric, chilli powder and cinnamon, stir well and fry for 1 minute. Add the cardamom,coriander and aniseed and stir fry for 2 minutes, then add the reserved yoghurt marinade, mix well and bring to the boil. Add the chicken and cook for 5 minutes. Garnish with the chopped parsley or coriander and serve.
Serves 4 to 6.
