Chicken Tikka Masala
Serves: 4
Heat: Medium / Preparation Time: 10 mins. / Cook Time: 15 mins.
Ingridients Needed:
- 3 skinless chicken breasts, cut into 2.5cm pieces
- 1 1/2 tsp. salt
- 1 1/2 tbsp. lemon juice
- 1 inch ginger, peeled and grated
- 2 cloves of garlic, crushed
- 1 tsp. Ananta Cumin
- 1 tsp. Ananta Red Chili Powder
- 1 tsp. Ananta Garam Masala
- 1/2 tsp. Ananta Black Pepper Powder
- 1 tsp. Ananta Chicken Tikka Masala
- 5 tbsp. Greek yoghurt
- 4 wooden skewers, soaked in water for 15 min to stop burning
- 3 tsp. oil
Method:
- In a bowl, combine chicken pieces with lemon juice and salt.
- Rub in, cover and refrigerate for 20minutes. This step helps the meat to tenderise, resulting in juicier, chicken pieces.
- In another bowl, combine ginger, garlic, cumin, chicken tikka masala, red chili powder, garam masala, black pepper powder and yogurt.
- Add in chicken pieces and mix well.
- Refrigerate for minimum 4 hours but ideally overnight.
- To cook, preheat the grill to highest setting.
- Thread the meat onto wooden skewers and brush with oil.
- Put the skewers on a shallow baking tray and grill for approx 6 minutes each side until browned and cooked through.
- Serve with pulao, rice, naan and as starters.
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