Serves 6-8 as a main.
For the Chicken Tikka:
1.2 5Kg chicken thigh fillets
250 g Greek style yoghurt
2 T minced garlic
1/8 c dried fenugreek leaves (kasuri methi)
1 and 1/2 t coriander powder
1 t chilli powder
1 and 1/2 t cumin powder
1 and 1/2 t salt
1T vegetable oil
1T red tandoori colouring powder
For the Butter Sauce
2 T vegetable oil
2 t crushed garlic
2 t crushede ginger
1/4 c tomato paste
1/2 c water
1/4 t finely ground black pepper
1/4 t cumin powder
1/4 t coriander powder
1/4 t tumeric powder
2 x 440 g cans of tomato puree
1 t salt
1 c water
1/8 c dried fenugreek leaves (kasuri methi)
600 mL thickened cream
1 to 2 t red tandoori colouring powder
2 T sugar
- Wash and drain chicken fillets.
- Mix all tikka ingredients. Ensure fenugreek leaves are crushed and rolled between the hands.
- Coat fillets in mixture. Sit overnight in fridge.
- Preheat oven to 220 C.
- Place fillets onto lined baking trays. Roast for 20 minutes. Turn fillets over. Roast 10 minutes more.
- Some parts of each fillet should be slightly charred.
- Remove from oven.
Fillets can be served now, sprinkled with a SMALL amount of chat masala, coriander and lemon wedges. This is called Chicken Tikka - great with a salad and raita.
To continue making butter chicken:
- Slice each chicken fillet into bite sized pieces.
- Heat oil in saucepan over medium heat. Add garlic and ginger, stir for 1 minute.
- Add tomato puree and water, stir for 1 minute.
- Add spices (pepper, coriander, cumin, tumeric) and salt, stir for 1 minute.
- Add tomato puree, crushed methi leaves and water, simmer covered for 20 minutes.
- Add cream and tandoori colouring, simmer uncovered for 5 minutes.
- Add chicken and reheat. Adjust flavour by adding salt. Then add sugar to slightly sweeten sauce. Simmer 5 minutes.
t = teaspoon (5 mL)
T = tablespoon (15 mL)
c = cup (250 mL)
