1In goes olive oil, fresh lemon juice, a teaspoon of garlic and ginger, a big few spoons of creamy yogurt to get things moving.
2In goes olive oil, fresh lemon juice, a teaspoon of garlic and ginger, a big few spoons of creamy yogurt to get things moving.
3In goes olive oil, fresh lemon juice, a teaspoon of garlic and ginger, a big few spoons of creamy yogurt to get things moving.
4Drop in one small onion and as many green chillies as your taste buds can handle.
5Drop in one small onion and as many green chillies as your taste buds can handle.
6Drop in one small onion and as many green chillies as your taste buds can handle.
7Now 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.
8Now 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.
9Now 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.
10Blend it smooth, then stir in a handful of chopped coriander.
11Blend it smooth, then stir in a handful of chopped coriander.
12Blend it smooth, then stir in a handful of chopped coriander.
13Pour 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.
14Pour 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.
15Pour 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.
16Dice two onions and gently fry them in olive oil with a few bay leaves until they're golden and sweet.
17Dice two onions and gently fry them in olive oil with a few bay leaves until they're golden and sweet.
18Dice two onions and gently fry them in olive oil with a few bay leaves until they're golden and sweet.
19Then you're going to stir in some more ginger and garlic paste.
20Then you're going to stir in some more ginger and garlic paste.
21Then you're going to stir in some more ginger and garlic paste.
22Then a splash of passata and a bit of water to loosen things up.
23Then a splash of passata and a bit of water to loosen things up.
24Then a splash of passata and a bit of water to loosen things up.
25Now we're going to season. Salt, coriander powder, cumin, garam masala and my signature red chilli basar for that deep smoky heat.
26Now we're going to season. Salt, coriander powder, cumin, garam masala and my signature red chilli basar for that deep smoky heat.
27Now we're going to season. Salt, coriander powder, cumin, garam masala and my signature red chilli basar for that deep smoky heat.
28Then 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.
29Then 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.
30Then 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.
31Your tikka should be ready by now. So in it goes. Chuck it all in with the juices and all.
32Your tikka should be ready by now. So in it goes. Chuck it all in with the juices and all.
33Your tikka should be ready by now. So in it goes. Chuck it all in with the juices and all.
34Give it a good stir, cover and let it simmer for about 5 minutes so all those flavors can get friendly.
35Give it a good stir, cover and let it simmer for about 5 minutes so all those flavors can get friendly.
36Give it a good stir, cover and let it simmer for about 5 minutes so all those flavors can get friendly.
37Then 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.
38Then 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.
39Then 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.
40Serve this up with buttered roti or just a spoon.
41Serve this up with buttered roti or just a spoon.
42Serve this up with buttered roti or just a spoon.
Ingredients
olive oil
olive oil
olive oil
fresh lemon juice
fresh lemon juice
fresh lemon juice
1 tsp garlic
1 tsp garlic
1 tsp garlic
1 tsp ginger
1 tsp ginger
1 tsp ginger
few spoons creamy yogurt
few spoons creamy yogurt
few spoons creamy yogurt
1 small onion
1 small onion
1 small onion
green chillies
green chillies
green chillies
salt
salt
salt
coriander powder
coriander powder
coriander powder
cumin
cumin
cumin
garam masala
garam masala
garam masala
anardana
anardana
anardana
amchur
amchur
amchur
paprika
paprika
paprika
chilli flakes
chilli flakes
chilli flakes
1 handful chopped coriander
1 handful chopped coriander
1 handful chopped coriander
diced chicken breast
diced chicken breast
diced chicken breast
2 onions
2 onions
2 onions
few bay leaves
few bay leaves
few bay leaves
ginger and garlic paste
ginger and garlic paste
ginger and garlic paste
splash passata
splash passata
splash passata
bit water
bit water
bit water
red chilli basar
red chilli basar
red chilli basar
1 cup full yogurt
1 cup full yogurt
1 cup full yogurt
chopped tomatoes
chopped tomatoes
chopped tomatoes
green chillies
green chillies
green chillies
1 generous handful coriander
1 generous handful coriander
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.