Chicken Tikka

Ingredients (serves 4)

  • 2 tbsp oil
  • 2cm pieces of cassia bark
  • 2 cloves
  • 2 cardamom
  • 4 chicken breasts
  • 4-6 garlic cloves
  • Thumb sized piece of ginger
  • 2 tbsp Tikka Masala mix
  • 4 tbsp of Greek yoghurt
  • 100g of cashew nuts
  • ½ lime
  • Fresh coriander
  • Salt to taste
  • Fresh green chilli is optional
  • 1 onion, chopped
  • 2tbsp of tomato puree
  • 100ml of cream
  • 1 tsp of Garam Masala
  • 150ml water

Preparation

Wash and chop the chicken into 1 inch pieces and set aside. Finely dice the onion and set aside. Now, finely chop or grate thegarlic and ginger. Bash the cashew nuts into a paste. Chop the fresh coriander separately and set aside.

Steps

  1. Marinade the chicken with the yoghurt, garlic, ginger, Tikka Masala, cashews, lime, 1/3 of the fresh coriander and salt.
  2. Leave to marinade for at least an hour (overnight is preferable).
  3. Heat oil in a pan until hot.
  4. Add cassia bark, cloves and cardamom pods to the pan. Once they sizzle, add your onions. Let these brown.
  5. Add the marinated chicken.
  6. Mix up the tomato puree with 150ml of water, and add to the pan.
  7. Let this cook and reduce until the chicken is cooked. You may need to add some water if the sauces reduces quickly.
  8. Add the Garam Masala, fresh cream and coriander. Have a taste and correct any seasoning issues. Add fresh chilli if you want extra spicy!
  9. Let this cook for a few minutes until everything has mixed together. Add the fresh coriander to the finished dish.