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Serves 4


1/2 red chilli, deseeded
1 clove garlic, peeled
1" piece of fresh ginger - peeled
1 tablespoon extra virgin olive oil
a pinch of paprika
1/2 tablespoon garam masala
a teaspoon of tomato puree/paste
3 sprigs of fresh coriander/cilantro - leaves picked and chopped - reserve the stalks
1lb chicken breast or thighs, skinless and boneless - diced into 1" pieces
1 small onion, peeled and sliced
1/2 red pepper, deseeded and sliced
1/2 green pepper, deseeded and sliced
a pinch of ground cinnamon
a pinch of ground coriander
a pinch of turmeric
1 x 400g can chopped tomatoes
1/2 cup plain yogurt
1/2 cup heavy/double cream

NOTE ... make the marinade the day before so the chicken can marinate overnight

For the marinade
Put the chilli, garlic, ginger and olive oil in the food processor and blend.

Add paprika, garam masala, and tomato puree/paste, plus the coriander/cilantro stalks, and blitz again to form a paste.

Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day .............

In a little olive oil, on a medium heat, fry the onion, peppers, and spices in a large saucepan. Cook gently for 10mins then add the can of tomatoes and the yogurt.

Add the chicken pieces and simmer gently for 15-20mins or until they are cooked.

Just before serving, stir in the cream and the chopped coriander/cilantro leaves.

Serve with flufffy basmati rice!!!!