Before I get to the recipe I have to tell you that I am very pleased with myself.
I have continued my diet and I’ve lost weight quite dramatically, 44 lb [20kg] in the last 2½ months.
In addition to that I have added quite a number of recipes to the main section of this site:
These range from “Lamingtons” which originated in Australia but which are also extremely popular in South Africa where you will find them for sale in supermarkets and home industry shops.
[Lamingtons are squares of sponge cake dipped in chocolate sauce and then rolled in coconut and they are absolutely delicious.]
I have also added “Cape Malay chilli bites aka Dhaltjies” [These are a spiced munch often served at cocktail parties, as a light snack, or before the main meal.]
I mustn’t forget the “Spicy Okra and Aubergine Masala” [Bhinda or Lady Fingers are extremely popular in parts of India.] These okra recipes are nourishing as well tasty.
However on to the promised:-
Chicken Tikka Masala:
Chicken tikka masala is extremely popular in Britain. It has become more popular than Roast Beef and Yorkshire Pudding or the ubiquitous Fish and Chips. Chicken Tikka Masala has become justly famous internationally
You will need the following ingredients:
2 green chillies
4 large garlic cloves
2 inches [4 cm] fresh root ginger
2 large onions
1 tsp paprika
2 tsp cumin seeds
½ tsp [2½ml] coriander seeds
5 lbs [125g] plain Greek style yoghurt
½ tsp [2½ml] ground garam masala
1 tbsp extra virgin olive oil
handful of coriander leaves
1 teaspoon tomato puree
1 1/2″ [4 cm] fresh root ginger
2 tsp lime juice
1/2 tsp [2 1/2g] caster sugar
2 ounces [60g] unsalted butter
4 fluid oz [125 ml] single cream
To make the Chicken Tikka Masala
Using the first lot of ingredients cut the chicken thighs into 1¼ inch [3 cm] pieces
Juice the limes and reserve 2 tsp for the sauce. Discard the pulp, pips and rind
Roughly chop the onions, garlic cloves and ginger
De-seed and roughly chop the green chillies
In a bowl combine the lime juice and paprika add the chicken and mix… Reserve
Roast and grind the cumin and coriander seeds
Place the onions, garlic, ginger and chillies in a food processor
Strain the paprika and lime juice mixture from the grilled chicken and add to the food processor. Pulse until smooth
Decant the mixture into a mixing bowl and stir in the yoghurt, garam masala and half the coriander and cumin powder. [Reserve the rest of the coriander and cumin powder for the sauce]
Pour the yoghurt mixture over the chicken and turn every piece so that the chicken is evenly coated.
Cover the dish cling film and marinate for 24 hours in the fridge. Remove the chicken from the fridge after about 12 hours and turn the pieces over. Then return the chicken and marinade to the fridge.
With the grill pan in place preheat the grill to its hottest setting.
Remove the chicken from the yogic marinade and place on the hot grill pan in such a manner that the pieces are not touching each other.
Drizzle the olive oil over the chicken pieces and grill for approximately 5 minutes on each side until the chicken is beginning to char around the edges. Pour the chicken juices into a bowl skimming off any fat.
Switch off the grill and keep the chicken in the oven to keep warm while you make the sauce.
To make the sauce
Chop the tomatoes and roughly chop the coriander leaves.
Grate the ginger
Blend the remainder of the coriander and cumin powder, tomatoes, tomato puree, coriander leaves, ginger, lime juice, sugar until it forms a smooth paste
Melt the butter in a saucepan, add the spiced tomato mixture and cream.
Bring the contents of the saucepan to a simmer
Then strain in the chicken juices you obtained from grilling the chicken.
Add the grilled chicken pieces to the sauce in the pan.Heat thoroughly and serve as hot as possible.
This chicken and tikka masala goes very well with roti or naan bread
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