Chicken Tikka Masala

Our local spice shop sells freshly made roti's that inspired me to make this dish, most popular from your local Indian Take out. I also picked up the spices I needed there, discussing my choices with the proprietor whose knowledge of authentic Indian cuisine contributed to my final mix! This easy recipe has become a favourite in our house.

700g chicken breasts, skin off
120ml natural yoghurt
1t cinnamon
2t ground cummin
1-2t cayenne pepper (depending on how hot you like it)
1t ground coriander
pinch of cloves
1T oil
1 onion finely chopped
1 clove of garlic, minced
1 chilli, seeded and finely chopped
1T grated ginger
1T tomato paste
1 cup water
1t melted butter
1T lemon juice

Make up the spice mix by adding the cinnamon, cumin, coriander, cloves and cayenne pepper together.
Cut the chicken into bite size pieces and marinade in 60ml of yoghurt mixed with half the spice mix. I leave it to marinade while I prepare the other ingredients.
Heat the oil and fry the onion, garlic, chilli and ginger. Add the remaining spice mix. Add the tomato paste and water and simmer for 15 minutes.
Stir fry the chicken pieces until cooked. Place the butter over, mix and add to the tikka sauce. Add the remaining yoghurt and lemon juice. Simmer for 5 minutes. Season and serve with roti and coriander.

For a more authentic meal, place the chicken of skewers and grill them.