Chicken Tikka Masala
|Boneless chicken breasts||4 , cubed|
|Lemon juice||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 , quartered|
|Garlic||2 Clove (10 gm)|
|Fresh root ginger||2 Inch, peeled|
|Natural yogurt||12 Ounce (375 Gram)|
|Chopped parsley||2 Tablespoon (For Garnish)|
|Ghee/Butter||3 Ounce (75 Gram)|
|Onion||1 , finely sliced|
|Garlic||1 Clove (5 gm), finley sliced|
|Turmeric||1 1⁄2 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Cardamom pod||20 , seeds taken, husk discarded|
|Ground coriander||1 Teaspoon|
Place the chicken in a bowl and sprinkle with lemon juice, salt and pepper.
Coat the chicken, then cover and set aside.
Place the onion, garlic and ginger in a food processor or blender and chop finely.
Add the yogurt and strain in the lemon juice from the chicken.
Puree, then pour over the chicken.
Cover and put in the refrigerator for 24 hours.
Remove the chicken pieces, reserving the marinade.
Thread the chicken cubes on to kebab skewers and place them under a preheated grill.
Grill as slowly as possible for 6-8 minutes until just cooked through.
Remove the chicken from the skewers.
Meanwhile, make the masala.
Melt the ghee or butter in a wok, add the onion and garlic and fry for 4-5 minutes until soft.
Sprinkle on the turmeric, chilli powder and cinnamon, stir well and fry for 1 minute.
Add the cardamom, coriander and aniseed and stir-fry for 2 minutes, then add the reserved yogurt marinade.
Mix well and bring to the boil.
Add the chicken and cook for 5 minutes.
Garnish with the chopped parsley and serve immediately.