Chicken Tikka masala

Ingredients:

For marinade:

1 kg chicken (breast or thigh) skinless and cut into 2" chunks

1 cup fresh yogurt (not sour)

6 peppercorns/ 2 dry red chillies

2 tbsp ginger paste

3 tbsp garlic paste

3-4 tbsp garam masala

3 tbsp lemon juice

1/2 tsp orange food coloring

1 cup finely chopped fresh coriander leave

For the gravy:

2 medium-sized onions finely chopped

6 cloves garlic chopped fine

5 pods cardamom

6 medium-sized chopped tomatoes

3 tbsp almonds blanched and ground to a paste

3 tbsp vegetable/ sunflower cooking oil

2 tbsp garam masala

2 tsp soft brown sugar

1 cup cream

Salt to taste

Preparation method:

Grind the all marinade ingredients (except yoghurt)

Pour the above mix into a large bowl and add yoghurt. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken into skewers and keep ready. Preheat your oven or grill to medium high (200 C/ 400F).

Place the skewers on the grill racks in your oven. Roast open till the chicken is browned on all sides and tender. Keep aside

Now to make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion, cook till light brown. Add the cardamom and the garlic. Fry it for 2-3 minutes.

Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.

Add the grilled Chicken Tikkas and stir. Cook for 10 minutes on a medium flame.

Add the cream and mix well. Turn off the flame.

Garnish the dish with coriander leaves and serve hot.