Straight up dishes that are made from scratch are the best. The sense of accomplishment after creating a keeper meal is unmatched. When you know exactly what goes into a dish it is not only healthier but more economical. Once you have a nicely stocked larder and a little know-how you really shouldn’t have to ever eat poorly again. On our blog you will notice how low in salt and sugar many of our dishes are. This is absolutely intentional on our behalf as we wanted to ensure the meals we create are as good for you as possible. If its weight loss or lowering cholesterol you are trying to achieve then you can’t beat a home cooked meal as you are in total control of the quantity of each ingredient that goes into that dish. Of course you do have to watch your portion sizes and eat everything in moderation, so that you can maintain a healthy lifestyle. Our Tikka Masala is one of those dishes. It is bursting with flavour, intensity and just the right amount of heat for these cold nights.
4 large chicken breasts or a whole chicken boned and cut into pieces
Maldon sea salt
Garam masala spice
Ground chilli powder
1 onion chopped
1 tub of natural yogurt
Place chopped chicken into a bowl. Add a pinch of salt and squeeze in some lemon juice. Mix together. Now add in 1 tablespoon of grated ginger and 1 tablespoon of grated garlic. Mix together. Add in 1 teaspoon of garam masala and 1 teaspoon of cumin. Mix. Finally pour in cream and 2 tablespoons of oil. Stir everything together making sure there is an even coating of sauce on the chicken. Set aside and start on your sauce. In a large pot cook the onion with a little oil until it becomes soft and translucent. Add in 1 teaspoon turmeric, 1 teaspoon of chilli powder, 1 teaspoon of garam masala and some freshly chopped coriander. Stir everything together over a medium heat. Peel your tomatoes and chop them up fine. Add these to the pot and turn down heat to allow the sauce simmer. Now its time to skewer the chicken. This is messy so use gloves. Evenly put the chicken onto skewers and grill. You don’t need to cook the chicken completely on the grill just long enough to get a nice brown coating.
Once you have done this take the chicken pieces off the skewers and add them to the sauce. Now add the natural yogurt a spoon at a time to the sauce. Bring the sauce to a medium heat to ensure the chicken is cooked through. Serve this dish with some steamed basmati rice and garnish with fresh coriander. Enjoy.