CHICKEN TIKKA

Chicken Tikka

For the chicken tikka:
675gboneless, skinless chicken thighs or breasts, cut into 2½ centimetre (1 inch) chunks
1¼ tspsalt
3 tbsplemon juice
1 tbsppeeled, finely grated root ginger
2garlic cloves, finely grated or crushed
1 tspground cumin
1 tsppaprika
½–¾ tspchilli powder
6 tbspwhipping cream
½ tspgaram masala
3 tbspolive or sunflower oil
For the masala:
4 tbspolive or sunflower oil
140 g (5oz)onions, halved and finely sliced
1 tbsppeeled, finely grated root ginger
5-6garlic cloves, crushed
1 tbspground coriander
½ tsptumeric
¾ tspchilli powder
2 tsppaprika
4 tbspyoghurt
2medium tomatoes, peeled and very finely chopped
350 mlchicken stock
¼ tspsalt, or to taste
¼ tspgaram masala
4 tbspchopped coriander leaves
Instructions


Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).


When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.


Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.


Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)


When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.