Silken Chicken Tikka Masala

Name: Silken Chicken Tikka Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 lb chicken breasts; 1.25 tsp salt; 3 tbsp lemon juice; 1 tbsp fresh ginger; 2 clove garlic; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp cayenne pepper; 6 tbsp whipping cream; 0.5 tsp garam masala; 3 tbsp corn oil; 4 tbsp corn oil; 5 oz onions; 1 tbsp ginger; 5 clove garlic; 1 tbsp ground coriander; 0.5 tsp ground turmeric; 0.75 tsp cayenne pepper; 2 tsp paprika; 4 tbsp natural yogurt; 2 tomatoes; 12 fl_oz chicken stock; 0.25 tsp salt; 0.25 tsp garam masala; 4 tbsp choppped fresh coriander

A South Asian dish of chicken, whipping cream and coriander, seasoned with garam masala and ginger and grilled.

50 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
2
Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
480 min
3
Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
4
Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
6 min
5
For the sauce:. Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
7 min
6
Add the ginger and garlic and continue to fry,stirring for 1 minute. Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
7
Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
4 min
8
Add the salt and the stock and bring to a simmer. Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
20 min
9
Stir in the garam masala and fresh coriander,taste and add more salt if needed. When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.