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Barbecued chicken tikka masala
Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue or in a griddle pan, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.
Ingredients
Serves: 4
- For the marinade
- 225g (8 oz) natural yoghurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh root ginger
- 2 teaspoons salt, or to taste
- 3 chicken breast fillets, cut into chunks
- 4 long skewers
- Tikka masala sauce
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 green chilli, finely minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt, or to taste
- 225g (8 oz) passata
- 1 (227ml) pot double cream
- large bunch fresh coriander, freshly chopped
Method
Prep:30min ›
Cook:50min ›
Ready in:1hr20min
- In a large bowl, combine yoghurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and 2 teaspoons salt. Stir in chicken, cover and put in the refrigerator for 1 hour.
- Preheat barbecue (alternatively, cook chicken in a griddle pan).
- Thread chicken onto skewers and discard remaining marinade. Cook until chicken is cooked through, about 5 minutes on each side.
- Melt butter in a heavy frying pan over medium heat. Saute garlic and chilli for 1 minute. Add 2 teaspoons cumin, paprika and 2 teaspoons salt. Stir in tomato passata and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken and simmer for 10 minutes.
- Transfer to a serving platter and garnish with fresh coriander.
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Reviews & ratings
Average global rating:
(2882)
Reviews in English (2211)
Altered ingredient amounts. This recipe was so delicious that my toes curled up, I fell over in a pleasure-induced coma, and floated to heaven! I will never have to get a takeaway again for my favourite dish! The other reviews are right, I used one teaspoon of salt for the marinade and one teaspoon of salt for the sauce, and that was plenty. I also added a teaspoon of garam masala to the sauce. Since it was rainy and dark outside, I couldn't use my barbecue, so I baked the chicken, and it came out perfectly fine. I like extra sauce to soak my rice, so next time I will either add less chicken or more cream and passata. The restaurant I used to frequent put some thinly sliced almonds for garnish so I may try that next time too. - 14 Jul 2008
Great recipe and so easy to make as well as cheap. Will never order tikka masala again!! Don't change the quantities, only the amount of chilli you put in to depend on hotness. The rest of the ingredients are spot on - 14 Apr 2012
used this recipe to cook for 24 people. a great success!!!! easy and delicious! - 21 Jul 2008