Chicken Tikka & Masala Sauce

Tikka

1 lb boneless chicken - cut into 1" pieces

2 tablespoons yoghurt

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1 tablespoon lemon juice

1 teaspoon chilli powder

1 teaspoon garam masala

pinch of red food colouring

salt to taste

1. Marinade all ingredients together for at least 2 hours (preferably 24).
2. Grill on a skewer under a medium grill until cooked and slightly charred (or barbecue).

Sauce

4 oz grated onions

6 tablespoons corn oil

6 to 8 tablespoons yoghurt

2 tablespoons single cream (optional)

3 tablespoons tomato purée

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon ginger powder

1/2 teaspoon garlic powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon salt

1 oz ground almonds

1. Fry onions gently in oil until light and crisp (approx 8-10 mins).
2. Add turmeric, cumin, ginger, garlic and coriander. Add spices quickly to ensure they do not burn
3. Mix tomato purée with 1 tablespoon water then quickly add to the pan.
4. Cook gently for 8-10 minutes until the oil rises to the surface.
5. Add the ground almonds and salt.
6. Mix well, leave for 2 minutes, then spoon off all excess oil.
7. Beat yoghurt, then add 1 tablespoon at a time, mixing continuously.
8. Add cream, and stir once.
9. Add garam masala and serve with chicken.