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Ingredients
- Chicken breasts (skinned) -
700 grams/1-1/2 lbs
- Tikka paste - 90ml/6
tablespoons
- Natural low fat yogurt - 120ml
- cooking oil - 1 tablespoon
- onion (chopped) - 1 piece
- Garlic (crushed) - 1 cloves
- Green chili (seeded and
chopped) - 1 piece
- Root ginger (grated) - 1 inch
- Tomato puree -15ml/1
tablespoon
- Water - 250ml
- Melted butter - 1 table spoon
- Lemon juice - 15ml/1
tablespoon
- Fresh coriander leaves,
natural low fat yogurt and toasted cumin seeds, to garnish
- Naan bread to serve
Method
- Remove fat from the chicken
and cut into bite size
- Add 45ml of tikka paste and
60ml of yogurt and marinate chicken for 20 minute.
- To make tikka sauce, heat oil
in pan and stir fry the onion, garlic and ginger for 5 minutes.
- Add remaining tikka paste and
stir fry for 2 minutes.
- Add tomato puree and water,
bring to boil and simmer for 15 minutes.
- Thread the chicken pieces with
skewer and preheat grill.
- Brush chicken pieces with
melted butter and grill both sides evenly.
- Put tikka sauce into a blender
or food processor and blend until smooth, then return to pan.
- Add remaining yogurt and lemon
juice, remove skewers and add to saucepan, then simmer for 5
minutes.
- Garnish with coriander, yogurt
and toasted cumin seeds and serve with naan bread.
- Serves 4.
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