2 fresh green chillies (deseed depending on if you like it hot or not)
1 small piece fresh root ginger, peeled and diced
3 cloves garlic, crushed
1 teaspoon red hot chilli powder
1 teaspoon ground turmeric
1 tablespoon dark brown soft sugar
1 tin tomatoes
1 tablespoon tomato puree
4 to 6 tablespoons low fat Greek yogurt
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Method Prep:10min › Cook:30min › Ready in:40min
Place chicken into a saucepan of boiling water containing 2 teaspoons of the garam masala; leave to simmer.
Heat oil on a medium heat. Add the onion and soften until it is browned slightly.
Add the chilli, ginger, garlic, chilli powder, turmeric, remaining garam masala and sugar, mixing with a wooden spoon into a paste.
Add the tinned tomatoes and tomato puree, continually stirring as you go. Once the ingredients have mixed together, reduce to a low heat; drain the chicken, then add this to the sauce followed by the Greek yogurt a spoonful at a time, until you are happy with the sauce consistency. Heat on low for a further 10 minutes, stirring occasionally.
Wow. This is the best chicken tikka I've ever had. I've used jar sauces before and this recipe is much nicer. It was on the spicy side for me but if you don't like spicy you can add more yoghurt or put less spices in it. Thanks for sharing this recipe! - 22 Feb 2015