Ingredients
Chicken Tikka:
1 kg chicken breast ( cut into bite-sized cubes)
2 tbspn yogurt
1 tbspn red chilli powder
1 tspn cumin powder
1 tspn tumeric powder
1 tspn cinnamon powder
1 tspn coriander powder
1 tspn sea-salt
1 tbspn ginger & garlic paste ( an inch ginger and 2-3 garlic)
2 tbspn olive oil
juice of 1/2 lemon
Masala sauce:
1 cinammon sticks
2 cardamon pods
a handful of chopped coriander leaves
2 large onion ( chop finely)
4 tomatoes ( 2 for blending and 2 chop into cubes)
4 green chillies ( remove seeds and slice thinly)
1 tbspn cumin powder
2 tbspn chilli powder
1 tbspn coriander powder
1 tbspn masala powder
a handful of cashew nuts
1 tbspn ginger & garlic paste
1/2 cup yogurt
1-2 cups of water
some olive oil
sea-salt
Garnish with chopped coriander leaves (optional)
Methods:
1) Pre-heat oven to 180 degrees celcius. Marinate the chicken with all the ingredients under "Chicken Tikka" for 1/2 hr to 1 hr then bake in the oven for 1/2 an hour or until the chicken is cooked.
2) To prepare the masala sauce, blend 2 tomatoes, ginger & garlic paste (an inch of ginger and 2-3 cloves of garlic) and cashew nuts and 1/2 cup of water in a food processor and set aside.
3) Heat the cooking pot with some olive oil then fry the cinnamon stick and cardamon pods and chopped onions and green chillies, some chopped coriander leaves (optional) for a few minutes. Next add all the dried spices and fry till fragrant. Next pour in the blended ingredients and cook for 10-15 minutes followed by 1/2 cup of yogurt. Add water whenever the sauce becomes too thick.
4) Lastly, add in the chicken cubes into the masala sauce and mix well. Turn of the heat after 2-3 minutes. Garnish with chopped coriander. Serve best with Basmati rice/ Naan. Enjoy!
