BBQ chicken breast with tikka masala sauce, marinated in yogurt 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.

Servings           4

Prep                 30 minutes

Cook                50 minutes

Ready in          1 h 20 minutes

  

Ingredients

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

 

For the tikka masala sauce

·         1 tablespoon butter ·         2 clove garlic, minced ·         1 green chilli, finely minced ·         3 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

 

Directions

• In a large bowl, combine yogurt, 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 till 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, for around 20 minutes. Add cooked chicken and simmer for 10 minutes.

 

• Transfer to a serving platter and garnish with fresh coriander