TANDORI TIKKA MASALA

Tandori Tikka Masala image

Provided by philipjallen

Time 1h30m

Yield Serves 4

Number Of Ingredients 16

4 Chicken Breasts
1 Lime
5 tbsp Garam Masala
3 tbsp Paprika
1 tsp Salt
300ml of plain yoghurt
8 Cloves of Garlic - Crushed
1 finger of ginger - grated
2 Red Peppers - Chopped
1 Onion - Sliced
6 Shallots - diced
1 tsp Chilli Powder
100ml Water
Hand full of fresh coriander - Chop the leaves but keep the stalks
690ml Jar of Passata
50g Creamed Coconut (Patak's does this as a pack of 4 sachets sold at Tescos)

Steps:

Cut the chicken into large chunks and place in a large bowl. squeeze the lime over the chicken then add 2 tbsp of Garam Masala, 2 tbsp of Paprika and half a tsp of salt. Rub the spices into the chicken then set a side for an hour.
In a blender add the plain yoghurt, half the garlic, half the ginger, 1 tbsp of Garam Masala and 1 tbsp of paprika. Blend so all ingredient are mixed well.
Add the onions and peppers to the spice covered chicken then pour the yoghurt mixture over making sure everything is coated. Leave this to marinate for at least 6 hours.
Place the marinated chicken, onions and peppers in an oven dish and spread the content out. Place in the oven at 220 degree c for 30 minutes.
Melt the Ghee in a large saucepan then soften the shallots. Add the remaining garlic, salt and ginger, the coriander stalks, 2 tbsp of Garam Masala; and the chilli powder.
Continue to fry the spices for a couple more minutes before adding the water and mix into a paste. Pour in the Passata and bring to the boil. Once boiled turn the heat down and let simmer for 20 minutes.
Add the Coconut to the sauce and mix in. With a hand held blender, blend the sauce until it is smooth. You may have to add a little water if the sauce is too thick.
Remove the Chicken, Onions and Peppers from the oven and add to the sauce. Mix in half the chopped coriander.
Serve with rice and naan bread. Sprinkle the remaining coriander as garnish.