I am in love with the tandoori masala spices, so have replaced the spices in the original recipe with 3 rounded tablespoons of tandoori masala spices. I found the sauce a little too sour, so I seasoned it with some more sugar. Remember the sauce would taste so much richer after adding the chicken, so don't go too crazy on the seasoning. This is my favorite Indian dish so far, and second comes the Butter Chicken v2!
INGREDIENTS
For the chicken tikka -
800g chicken breast, cut into cubes
1 tsp salt
1 cup plain yoghurt
2 garlic cloves, crushed
1 tbsp freshly grated ginger
3 tbsp tandoori masala spices
dash of lemon juice
For the masala sauce -
3 tbsp vegetable oil
1 medium onion, finely chopped
2 garlic cloves, crushed
2 tsp freshly grated ginger
1/4 tsp chilli powder
1 tbsp tomato paste
1 tbsp garam masala
750g crushed tomatoes
3 tsp sugar
1 tsp salt
1 tsp turmeric
1 cup heavy cream
roughly chopped coriander leaves
METHOD
1. In a Ziploc bag, combine all the ingredients for the chicken tikka and mix them well so chicken cubes are well coated. Refrigerate overnight.
2. Heat oil in a large pan over medium heat until shimmering. Add onion and cook until light golen. Add garlic, ginger, chilli, tomato paste, and garam masala; cook until fragrant. Add crushed tomates, sugar, turmeric, and salt. Bring to the boil, and reduce heat to medium low. Cover and simmer for 15 minutes, stirring occasionally. Season with spices and salt and pepper.
3. In the meantime, cook the chicken cubes (they should be coated with thick layer of yoghurt) in a preheated oven of 230 degree C for 5 to 9 minutes. Flip them, and bake for another 5 to 9 minutes until the exterior is lightly charred in spots. Let the chicken rest for 5 minutes.
4. While the chicken is resting, stir cream into the sauce and simmer over low heat. Stir the chicken into the sauce, and remove from heat. Stir in coriander leaves, and serve over rice.
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