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chicken tikka masala
mild spice and rich flavor...

Ckicken Tikka Masala:


½ Onion - coarsely chopped
3 tbsp - Tomato Puree (paste)
1 tsp - Cumin Seeds
1 inch - piece fresh Ginger Root - chopped
3 tbsp - Lemon juice
2 - Garlic Cloves - crushed
2 tsp - chili powder
1.5 lb - Boneless Chicken
Salt & Pepper

2 tbsp - Ghee
1 Onion - sliced
1 tbsp - Black Onion Seeds
3 - Garlic Cloves - crushed
2 - fresh Green Chilies - chopped
7 oz can - Tomatoes
½ cup - Natural Yogurt
½ cup - Coconut Milk
1 tbsp - Chopped fresh Coriander
1 tbsp - Chopped fresh Mint
2 tbsp - Lemon or Limejuice
½ tsp - Garam Masala

Combine the onion, tomato puree (paste), cumin, ginger, lemon juice, garlic, chili powder and salt and pepper in a food processor or blender and then transfer to a bowl. Alternatively, grind the cumin in a pestle and mortar and transfer to a bowl. Finely chop the onion and ginger and stir into the bowl with the tomato puree, lemon juice, salt and pepper, garlic and chili powder.

Cut chicken into 4 cm / 11/2 in cubes. Stir into the bowl and leave to marinate for 2 hours.

Heat the ghee in a large saucepan, add the onion and stir over a medium heat for 5 minutes. Add the onion seeds, garlic and chilies and cook until fragrant. Add the tomatoes, yogurt and coconut milk, bring to the boil, then simmer for 20 minutes.

Meanwhile, divide the chicken evenly between 8 oiled skewers and cook under a preheated very hot grill for 15 minutes, turning frequently. Remove the chicken from the skewers and add to the sauce. Stir in the fresh coriander, mint, lemon or limejuice and garam masala.

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