Chicken Tikka Masala

Serves: 4


Ingredients:
4 skinless chicken breast fillets
150ml natural yoghurt

1 garlic clove, peeled and crushed
2.5cm piece fresh root ginger, peeled and grated
1 tsp chilli powder
1 tbsp ground coriander
2 tbsp lime juice
twist of lime, to garnish
freshly cooked rice, to serve


For the masala sauce:
15g unsalted butter
2 tbsp vegetable oil
1 onion, peeled and grated
1 green chilli, de-seeded and finely chopped
1 tsp garam masala
150ml double cream
salt and freshly ground black pepper
3 tbsp fresh coriander leaves, roughly torn


Instructions:
1. Preheat oven to 200ºC, 15 minutes before cooking. Cut each chicken breast across into 3 pieces, then make 2 or 3 shallow cuts in each piece. Put in a shallow dish. Mix thogether the yoghurt, garlic, ginger, chilli powder, ground coriander and lime juice. Pour over the chicken, cover and marinate in the refrigerator for up to 24 hours.
2. Remove the chicken from the marinade and arrange on an oiled baking tray. Bake in the preheated oven for 15 minutes, or until golden brown and cooked.
3. While the chicken is cooking, heat the butter and oil in a wok and stir-fry the onion for 5 mins, or until tender. Add the chilli and garam masala and stir-fry for a few more seconds. Stir in the cream and remaining marinade. Simmer over a low heat for 1 minute, stirring all the time.
4. Add the chicken piece and cook for a further 1 minute, stirring to coat in the sauce. Season to taste with salt and pepper. Transfer the chicken pieces to a warmed serving plate. Stir the chopped coriander into the sauce, then spoon over the chicken, garnish and serve immediately with freshly cooked rice.


Taken from "Curries - Essential Recipes"


Notes: Used 1/4 tsp chilli flakes rather than green chilli.