itsdelicious2

Chicken Tikka Masala

This is a cheats version of this classic buttery, creamy curry invented in England. I used some shop bought paste. In my defence I was already making 1 other curry, a vegetable dish, rice, a salad, a chutney, three dips, poppadoms and naan breads. I think I can be forgiven for not wanting to roast and grind more spices. Besides, those ready made pastes, especially Pataks, taste really good.

Chicken Tikka Masala

1 1/2 lbs chicken breast fillets, chopped into chunks

3 tbsp tandoori paste

3 tbsp vindaloo paste OR 6 tbsp tikka paste (I couldn't find any - there's a recipe from scratch here)

4 tbsp plain yogurt

2 tbsp oil

1 onion, chopped

1 clove garlic, crushed

1 green chili, sliced

1 inch piece fresh root ginger, peeled and cut small

1 tbsp tomato paste 

1 tbsp ground mixed almonds and cashews

1 cup water

3 tbsp ghee, melted

1/4 cup whipping cream

1 tbsp lemon juice

2 tbsp cilantro, chopped finely

Mix half of the curry pastes and yogurt together in a bowl and add the chicken. Stir well, cover and refrigerate overnight or for at least 2 hours.

For the sauce, heat the oil and fry the onion, garlic, ginger and chili for 5 minutes. Add the remaining curry paste and fry for 2 minutes. Add the tomato paste, ground nuts and water, reduce the heat to low and simmer for 20 minutes.

Thread the chicken onto wooden skewers which have been soaked in cold water for 30 minutes first and grill (broil) until cooked through and starting to take on some colour.  Brush them with the melted ghee or butter half way through cooking.

Add the chicken pieces to the sauce, sprinkle with the chopped cilantro and serve.