Chicken tikka masala

Ingrédients

• 500 g (1 lb) boneless, skineless chicken breasts, cubed
• 5 ml (1 tsp) fresh root ginger, finely chopped
• 5 ml (1 tsp) garlic, finely chopped
• 5 ml (1 tsp) chili powder
• 1.25 ml (1/4 tsp) turmeric
• 15 ml (1 tbsp) ground coriander
• 5 ml (1 tsp) salt
• 150 ml (1/4 pint) natural yogurt
• 60 ml (4 tbsp) lemon juice
• 45 ml (3 tbsp) coriander leaves
• 15 ml (1 tbsp) lime juice
• 50 g (2 oz) ghee or 30ml (2 tbsp) vegetable oil
• 2 onions, finely chopped
• 2.5cm (1 inch) piece of fresh root ginger, finely chopped
• 2 garlic cloves, crushed
• 6 cardamoms, bruised
• 10 ml (2 tsp) garam masala
• 10 ml (2 tsp) ground coriander
• 2.5 – 5ml (1/2 – 1 tsp) chili powder
• 300 ml (1/2 pint) double cream
• 30 ml (2 tbsp) tomato purée
• 60 ml (4 tbsp) hot water
• 2.5 ml (1/2 tsp) sugar
• 2.5 ml (1/2 tsp) salt

Préparation

1. 1

   First, prepare the chicken. Mix together the chicken, ginger, garlic, chili powder, turmeric, ground coriander, salt, yogurt, lemon juice and 15ml (1 tbsp) chopped coriander in a large, non-metallic dish. Cover and leave to marinate in the refrigerator for at least 6 hours or overnight.

2. 2

   To make the masala sauce, heat the ghee or vegetable oil in a large flameproof casserole. Add the onions, ginger, garlic and fry over a low heat, stirring frequently, for about 5 minutes until soft but not browned.

3. 3

   Add the spices and fry, stirring, for 1-2 minutes until fragrant, then add the cream, tomato purée, water, sugar and salt. Bring to the boil over a moderate heat, stirring, then lower the heat and simmer gently, stirring occasionally, for 10-15 minutes. Remove the pan from the heat and leave to stand while cooking the chicken.

4. 4

   Remove the chicken from the marinade and thread on wooden skewers. Cook under a preheated grill, turning frequently, for 6-8 minutes until tender and cooked through.

5. 5

   Remove the cubes of chicken from the skewers and put them in the masala sauce. Place over a low heat and simmer, stirring, for about 5 minutes. Add the remaining chopped coriander leaves and the lime juice. Taste and adjust the seasoning if necessary.

6. 6

   Serve immediately, garnished and coriander leaves and slices of lime and accompanied by plain boiled rice, chapattis or naan bread.