Light chicken tikka masala
By: Simon Rimmer From: Good Food Bites
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Light chicken tikka masala
- Prep time:
- 45 mins, plus 2 hrs marinating
- Cook time:
- 40 mins
- Serves:
- 6
For guilt free indulgence, Simon Rimmer prepares a light but no less tasty version of the ever-popular chicken tikka masala
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Ingredients
To serve
- 1 sprig Coriander
- 1 packet steamed rice
- 800g Chicken breast, cubbed
- 1 pinch Salt
For the marinade
- 100ml natural Yogurt
- 1 fresh lime juice
- 2 cloves Garlic, crushed
- 1 cm Ginger, finely chopped
- 15 g ground Coriander
- 5 g ground Cumin
- 5 g Garam masala, ground
- 5g Paprika
- 1 Lemons, juice
For the sauce
Method
1. Combine the marinade ingredients (except the lemon), coat the chicken well and thread it on to wooden skewers. Cover and chill for 2 hours.2. Place the chicken skewers under a hot grill, baste with the lemon juice, and turn when golden. Grill for 8 minutes.
3. Next make the sauce, blend the onion, garlic and chilli in a food processor until smooth. Pour into a pan over a low heat and cook for about 7 minutes.
4. Meanwhile put the peanut oil, ginger, tomatoes and coriander in the processor and blend until smooth.
5. Add the tomato mix to the pan, and cook for 15 minutes, until most of the liquid evaporates.
6. Stir in the coriander, cumin, paprika, fenugreek, garam masala and season with a little salt.
7. Carefully stir in the yoghurt to avoid curdling. Finally add the milk, increase the heat and bring to the boil. Simmer then for 5 minutes.
8. To serve, lay 2 skewers of chicken on a plate, spoon over some sauce, garnish with coriander leaves and serve with rice.
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Latest Comment
this is seriously good. if you've got all the right spices, it's restaurant quality. easy to make, great taste, nice one Si!!
proper yummy stuff, well done Simon. I didn't have all the spices but it is still fab.
What a great recipe. Very tasty.