Ingredients
For the chicken tikka
675 g chicken, cut into chunks
3 tbsp lemon juice
1 tbsp root ginger, grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp paprika
¾ tsp chilli powder
6 tbsp whipping cream
½ tsp garam masala
3 tbsp sunflower oil
For the masala
4 tbsp sunflower oil
140 g onions, sliced
1 tbsp root ginger, grated
5-6 garlic cloves, crushed
1 tbsp ground coriander
½ tsp turmeric
¾ tsp chilli powder
2 tsp paprika
4 tbsp yogurt
2 medium tomatoes, chopped
350 ml chicken stock
¼ tsp garam masala
4 tbsp coriander leaves
Method
For the chicken tikka
Put the chicken in a bowl and pierce with a knife, rub in 1¼ teaspoon salt and the lemon juice. Leave to rest for 20 minutes.
Add the ginger, garlic, cumin, paprika, chilli powder, whipping cream and garam masala. Refrigerate for 6-8 hours.
For the masala
Pour the sunflower oil into a large pan over a medium heat. When the oil is hot, add the onions. Stir and fry until brown. Add the ginger and garlic and continue to fry, for 1 minute.
Add the ground coriander, turmeric, chilli powder and paprika, then add a tablespoon of yogurt. Stir and fry until it is absorbed. Add the remaining yogurt a tablespoon at a time.
Add the tomatoes and fry for 3-4 minutes. Add the stock and ¼ teaspoon salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15-20 minutes. The sauce should turn thick.
Stir in the garam masala and coriander leaves.
Preheat the grill to its highest setting.
Thread the chicken onto 2-4 skewers. Brush with 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray. Grill for 6 minutes on each side.
When the chicken skewers are cooked, reheat the sauce and fold in the chicken.
Serve with rice and naan bread.
Products used
Master Class Non-Stick Heavy Duty 20cm Saucepan
Kitchen Craft Pack of Six 20cm Flat Sided Skewers
Master Class Contoro 9cm (3.5") Paring Knife
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