Ingredients
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1 Kg Chicken Cut Into 30mm Cubes
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120 G Plain Yogurt
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6 Garlic Cloves Minced (30 Gm)
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1 tablespoon ginger (grated)
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1 teaspoon garam masala
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1 teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon paprika
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Directions
Prep Time: 20 m | Cook Time: 3hrs 40mins | Serves: 4
Chicken Tikka Masala (Version 2),“Version 2”
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Steps
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1
Done
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Tikka: |
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2
Done
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Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum). |
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3
Done
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Thread the chicken pieces onto skewers (soaked in water if wooden), brush with a little vegetable oil and grill or barbecue both sides until slightly charred. Remove from the skewers and allow to cool. |
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4
Done
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Masala: |
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5
Done
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Heat the ghee in a wok. When the ghee has melted, add the onions, garlic, ginger and salt. |
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6
Done
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Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden, about 5 minutes. |
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7
Done
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Reduce the heat to medium. Add the paprika, and cook for 2 minutes. |
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8
Done
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Add the turmeric, garam masala, ground coriander seeds, ground cumin seeds, cardamom pods, cayenne pepper, and cook a further 2 minutes, stirring. |
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9
Done
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Add the tomato puree, liquidised tomatoes and water, and mix. Bring to a simmer, then cover and reduce heat to low. |
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10
Done
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Simmer for 15 minutes, stirring occasionally. |
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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