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Chicken Tikka Massalla (Method2)

(Mild)

1 |2

Chicken Tikka Massalla

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Ingredients; 

3 Breasts Chicken cubed

1 Cup of Tandoori Marinade

1 Tin Chopped Tomatoes

Vegetable Oil

1 Cup Double Cream

1 Tablespoon Ground Almonds

1 Tablespoon chopped Coriander Leaves

2 Cloves of Garlic

1 inch Grated Garlic 

1 Lemon

1 pint of live Yoghurt

1 Tablespoon Cumin Powder

1 Tablespoon Garam Massalla

1 Teaspoon Coriander Powder

1 Teaspoon Turmeric Powder

1 Teaspoon Chilli Powder

Juice of 1 fresh Lemon

8 cloves of Garlic

1 inch of grated fresh ginger

1 teaspoon red food colouring

4 Chicken Breasts cubed

1 Lemon for garnish

Cooking Methods

Mix the Spices, Colouring, Lemon juice, Ginger and Garlic into a paste with a little Water.

Add to the Yoghurt and mix well. This is now your marinade

Place the Chicken pieces on skewers and place in the marinade making sure they are cover very well.  

Marinate for 2-60 hours. 

Preheat the oven to it's highest heat for at least 20minutes. Shake off the excess marinade and place the chicken skewers on a rack in the oven. 

Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer. If the juices run clear it's cooked.

Meanwhile fry the Onion in Vegetable Oil until translucent.

Add the Garlic, Ginger, Marinade, Cream and Tomatoes and simmer gently for 20  minutes stirring occasionally

Place the cooked Chicken Tikka on a serving platter and pour over the Massalla sauce.

Sprinkle with ground Almonds, Coriander leaves and serve with a wedge of Lemon. 

Serve with a wedge of Lemon .

Serves 4

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