Chicken Tikka Masala
Delicious with an Alsace Pinot Gris or an Alsace Gewurztraminer
Serves 4
Ingredients
4 chicken breasts, skinned and slashed
Marinade
2 tbsp tikka paste (available in all good supermarkets and
oriental stores)
3 tbsp full fat yoghurt
2 large garlic cloves, crushed
Juice and grated zest of ½ a lemon
Sauce
1 tbsp sunflower oil
1 large onion chopped
1 tsp fresh ginger, grated
2 tbsp tikka paste
250ml chicken stock
50g creamed coconut
50ml double cream
2 tbsp full fat yoghurt
2 tbsp chopped fresh coriander
salt and pepper
Method
Combine the marinade ingredients and
coat the chicken breasts. Leave covered in the fridge
overnight.
Remove the chicken breasts from the
marinade and grill on both sides ensuring they are golden brown and
cooked through. Put the remaining marinade to one side.
To make the sauce, sweat the onion and
ginger in the oil (if a slightly thicker sauce is required stir in
a tbsp of flour at this stage), cook gently for 2 minutes, stir in
the tikka paste and carry on gently cooking for a further 3
minutes. Cool slightly, stir in the boiling chicken stock, bring to
the boil and simmer for 20 minutes.
Add the remaining marinade, creamed
coconut, and bring back to the boil. Simmer for 2 minutes, stir in
the cream and yoghurt, keep hot but do not boil. When the chicken
breasts are cooked, slice into thick pieces and add to the sauce.
Put into a suitable dish, sprinkle with the coriander and serve
with rice, naan bread, Indian pickles and side dishes as
desired.
> Try our Peking Duck recipe