Directions
- 1In goes olive oil, fresh lemon juice, a teaspoon of garlic and ginger, a big few spoons of creamy yogurt to get things moving.
- 2Drop in one small onion and as many green chillies as your taste buds can handle.
- 3Now the flavor bomb. Salt, coriander powder, cumin, garam masala, anardana for tang, amchur for that extra zing, paprika and chilli flakes if you're brave.
- 4Blend it smooth, then stir in a handful of chopped coriander.
- 5Pour it over diced chicken breast, massage it in like you mean it, then roast it at 230 for 25 minutes until golden, juicy and just a bit crispy.
- 6Dice two onions and gently fry them in olive oil with a few bay leaves until they're golden and sweet.
- 7Then you're going to stir in some more ginger and garlic paste.
- 8Then a splash of passata and a bit of water to loosen things up.
- 9Now we're going to season. Salt, coriander powder, cumin, garam masala and my signature red chilli basar for that deep smoky heat.
- 10Then to finish it off, we're going to chuck in about a cup full of yogurt and cook it right down until it's thick and rich.
- 11Your tikka should be ready by now. So in it goes. Chuck it all in with the juices and all.
- 12Give it a good stir, cover and let it simmer for about 5 minutes so all those flavors can get friendly.
- 13Then to finish it off, we're going to chuck in some chopped tomatoes, some more green chillies, just for that extra, extra heat, and a generous handful of coriander to freshen it all up.
- 14Serve this up with buttered roti or just a spoon.
Ingredients
- olive oil
- fresh lemon juice
- 1 tsp garlic
- 1 tsp ginger
- few spoons creamy yogurt
- 1 small onion
- green chillies
- salt
- coriander powder
- cumin
- garam masala
- anardana
- amchur
- paprika
- chilli flakes
- 1 handful chopped coriander
- diced chicken breast
- 2 onions
- few bay leaves
- ginger and garlic paste
- splash passata
- bit water
- red chilli basar
- 1 cup full yogurt
- chopped tomatoes
- green chillies
- 1 generous handful coriander
Equipment
blender
Tips
- Roast the chicken at 230 degrees for 25 minutes until golden, juicy, and a bit crispy.
- When frying onions for the sauce, gently fry them until golden and sweet; they will release their own caramelized flavor.
- Simmer the curry for about 5 minutes for the flavors to meld.
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