Recipe Description
The original article was first published in The Star Online. Read the full article here.
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Recipe Ingredient
- For the chicken tikka:
- salt to taste
- 2-3 tbsp lime juice
- 1 tbsp ginger and garlic paste
- 1/2 tsp turmeric powder
- 1 tbsp chilli powder
- 1 tsp garam masala powder
- 1 tsp roasted cumin powder
- 1/2 cup thick yoghurt
- 250g boneless chicken thigh meat, cleaned and cut into medium size cubes
- Satay sticks, to skewer meat
- For the sauce:
- 2 tbsp unsalted butter + 2 tbsp unsalted butter
- 2 tbsp cooking oil
- 2 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 star anise
- 4 green cardamom
- 4 cloves
- 2 inch cinnamon stick (optional)
- 1 large red onion finely chopped
- 1 green chilli
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 canned chopped tomato or 6 fresh tomatoes chopped and cubed (do not discard the juices)
- 12 cashew nuts
- 1/2 tsp turmeric powder
- 1 tbsp chilli powder
- 2 to 3 tbsp honey
- salt to taste
- 1 tsp crushed dried fenugreek leaves (kasthuri methi)
- cooked chicken tikka
- 2 tbsp fresh cream (optional)
- coriander leaves, for garnish
Instructions
- In a bowl, mix all the marinade ingredients together and taste test to check for seasoning before adding the chicken. Toss with chicken and leave to marinate overnight.
- Soak satay sticks in water for one hour.
- Preheat oven to 175°C. Thread the marinated chicken onto the sticks and place them on a cooling rack with a tray below and grill at 180°C for 20-25 minutes. Baste the chicken with oil while grilling.
- Heat 2 tablespoons of butter and 2 tablespoons of oil on low heat, then add in spices one at a time, and sauté for few seconds.
- Add in the onion followed by the green chilli, ginger and garlic paste and sauté till onions turn light brown. Add a pinch of salt to help the onions to caramelise.
- Add the chopped tomatoes or canned tomatoes, followed by turmeric powder. Then put in the cashew nuts and cook on low heat until the oil starts to bubble from the sides of the pan and the sauce thickens. Let the mix cool and blend into a smooth paste.
- Bring it back to the pan to cook again with 2 tablespoons of butter, chilli powder, honey, salt as needed, crushed fenugreek leaves and the cooked tandoori chicken. Bring it to a light boil, check and adjust seasoning.
- Serve with a drizzle of fresh cream along with fresh coriander leaves.
To make the chicken tikka:
To make the sauce:
