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
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