Chicken Tikka Masala

INGREDIENTS:

• 2 tablespoons tikka masala paste
• 1 1/2 cups (420g) thick Greek-style yoghurt
• 1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
• 1 bunch coriander
• 2 teaspoons caster sugar
• 4cm piece ginger, finely chopped
• 2 garlic cloves, chopped
• 1/4 cup (60ml) extra virgin olive oil
• Juice of 2 limes
• 1 telegraph cucumber, thinly sliced
• 2 tablespoons sunflower oil

 

METHOD:

Step 1: Soak 8 wooden skewers in cold water for 20 minutes.

Step 2: Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken from John Cester’s Poultry & Game Meat in the marinade, then cover and refrigerate for 15 minutes.

Step 3: Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.

Step 4: Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.

Step 5: Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.

Step 6: Serve the skewers with coriander dressing and cucumber salad.

 

(Taste.com, 2011)