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#WFD- Chicken Tikka Masala
This recipe requires 6 hours of chill time before cooking.
POLOKWANE – Chicken tikka masala is a dish of roasted chunks of chicken tikka in a spicy sauce.
The sauce is usually creamy, spiced and orange-coloured and is traditionally served with either rice or naan bread.
Ingredients
- 600g chicken breasts, diced
- 45ml lemon juice
- 15ml fresh ginger, grated
- 2 x cloves garlic, crushed
- 5ml Robertsons Cumin
- 5ml Robertsons Paprika
- 3ml Robertsons Crushed Chilli
- 50ml cream
- 3ml garam masala
- for the masala sauce:
- 50g stork margarine
- 1 x onion, finely diced
- 15ml fresh ginger, grated
- 5 x cloves garlic, finely chopped
- 15ml Robertsons Coriander
- 5ml Robertsons Turmeric
- 5ml chilli powder
- 5ml Robertsons Paprika
- 50ml yoghurt
- 1 x large plum tomato, diced
- 400ml boiling water
- 1 x KNORR Chicken Stock Pot
- 3ml garam masala
- 0.5 x bunch freshly coriander leaves, chopped.
Method
- Place chicken in a large mixing bowl, and rub in the lemon juice into the chicken with your fingers. Set aside for 15-20 minutes.
- Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refrigerate 5-6 hours.
- Heat the Stork Margarine in a large saucepan. Add the onion and cook for 6-8 minutes or until the onions brown. Add the ginger and garlic, and cook for further 3 minutes. Add the ground coriander, turmeric, chilli powder and paprika and cook on high heat for 10 seconds. Add the yoghurt and mix in well.
- Add the tomatoes, water and Knorr Chicken Stock Pot. Bring to the boil, reduce to low heat, cover and let simmer gently for 15-20 minutes, until the sauce starts to thicken. Stir in the garam masala and coriander leaves.
- Meanwhile, when the sauce is simmering, thread the chicken cubes onto skewers. Place under a hot grill and cook until nicely browned on each side and cooked through. Remove chicken from skewers then fold into the sauce and serve immediately.
- Serve with white fluffy basmati rice or naan bread.
This recipe was provided by What’s for Dinner.
