C46 Desi Chicken Tikka Masala

Chicken Tikka is normally cooked on skewers in a Tandoor oven.
It can, however, be cooked under a grill or in a very hot normal oven, but this version simplifies the procedure but is equally delicious.

Ingredients

For 1	Continued...
1 chicken breast	1 tbspn oil
1 tbspn lemon juice	300 ml c46 curry base sauce (see note 1)
2 tspn c41 tikka spice mix (1)	1 tspn c41 tikka spice mix (2)
2 tbspn yogurt (1)	½ tspn chilli powder
	1 tbspn tomato purée
	¼ tspn salt
	4 tbspn yogurt (2)
	40 gm creamed coconut block

Preparation

Cube the chicken breast.
In a small bowl, mix the yogurt (1), lemon juice, c41 tikka spice mix (1) and chicken, cover, and marinate for 20 min to 2 hours.
Grate the creamed coconut.

Cooking - approx 9 min

Heat the oil in a suitable pan and cook, stirring constantly, the c41 tikka spice mix (2) and chilli powder for ½ min. Do not burn.
Add the tomato purée and cook, stirring constantly, for 1 min, adding a little c46 base sauce if needed to prevent drying out and burning.
Stir in the chicken with the marinade and cook, stirring regularly, for 2 min to seal the chicken.
Add 80 ml of c46 base sauce, salt and cook, stirring regularly, for 3 min, adding more c46 base sauce as needed to maintain a thick sauce.
Continue to cook, adding c46 base sauce as needed, until the chicken is fully cooked - check by cutting the largest piece of chicken in half and ensuring it is white throughout.
Reduce the heat and add the yogurt (2) and the coconut, mix well, and leave for 1 min.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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