Barbecued Chicken Tikka Masala
Ingredients
Serves: 4
- 3 chicken breast fillets, cut into chunks
- 4 long skewers
- For the marinade
- 1 cup (250ml) natural yoghurt
- 1 tablespoon (15ml) lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons salt, or to taste
- For the sauce
- 20g butter
- 1 clove garlic, crushed
- 1 green chilli, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt, or to taste
- 1 cup (250ml) passata or tomato puree
- 1¼ cups (300ml) thickened cream
- 1 large bunch fresh coriander, freshly chopped
Directions
Prep:30min › Cook:1hr30min › Ready in:2hr
- In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt. Stir in chicken, cover and put in the refrigerator for 1 hour.
- Thread chicken onto skewers and discard remaining marinade. Cook the kebabs on the barbecue or under the grill until chicken is cooked through, about 5 minutes on each side.
- For the sauce: Melt butter in a heavy frying pan over medium heat. Fry garlic and chilli for 1 minute. Add cumin, paprika and salt.
- Stir in tomato passata or puree 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.