Chicken tikka masala is a very popular curry here in the UK. Essentially, it is yoghurt-based marinated barbecued chicken served in a curry sauce. Here I have done a very simple version – easy to do – with a very quick and simple sauce to go with it.
- Juice of of 1 lemon
- 1 tsp salt
- 150ml plain yoghurt
- 1 tbsp pureed, or very finely chopped, ginger
- 3 cloves of crushed garlic
- 1½ tsp ground cumin
- 1 tsp of curry powder
- 1 tsp chilli powder (optional – more if you wish!)
- 1 tbsp garam masala
- 1 tbsp paprika
- 4 chicken breasts (or 500 g / 1 lb of your favourite protein)
- 1 tbsp of butter
- 1 onion
- 1 tsp. mustard seeds
- 1 tsp chopped ginger
- 2 cloves of crushed garlic
- 2-3 tsp of curry powder
- 1-2 tsp of chilli powder (optional – more if you wish!)
- 500 ml pasata or (two cans of chopped tomatoes)
- Chopped coriander to garnish.
- Cut the chicken breasts into cubes – as equally sized as possible.
- Combine all the ingredients for the tikka, and marinade the chicken for (at least) 12 hours.
- this is the time to get your sauce started.
- For the sauce, melt the butter in a pan and add the mustard seeds. When they start popping add the onions and fry until the start to brown.
- Add the rest of the ingredients, except the tomatoes, and fry for a further 1-2 minutes.
- Add the tomatoes and bring to the boil. Leave to simmer while you cook the chicken. (If you used canned tomatoes allow them to simmer for an extra 15-20 minutes.)
- When you are ready to cook the chicken peices, heat a grill to its hottest temperature – or use a hot barbecue.
- Thread the chicken onto skewers, and then cook for around 12-15 minutes – turning occasionally – until cooked through and edges have started to char.