Ingredients
Method
A bit of this, a bit of that
- 200ml Onken Natural Set Yogurt
- 2 tablespoons Tikka Masala paste
- 4 chicken breasts each cut into 5 – 7 pieces
- For the sauce:
- 1 tablespoon sunflower or vegetable oil
- 2 green chillies, deseeded and chopped
- 1 medium onion, skinned and finely chopped
- 2 cloves garlic, crushed
- 1 dessertspoon black onion seeds
- 1 tablespoon Tikka Masala paste
- 1 x 200g can chopped tomatoes
- 1 tablespoon lemon juice
- 100ml coconut milk
- 75ml Onken Natural Set yogurt
- 2 tablespoons fresh coriander, chopped
- For the Cucumber Raita:
- 2 x 15mlsp (2tbsp) fresh chopped mint leaves
- 8cm (3 inch) cucumber
- 150ml (¼ pt) Onken Natural Set Yogurt
- Cracked black pepper
Step-by-step
-
1
Place the 200ml set yogurt into a medium bowl and stir in the Tikka Masala paste until blended, add the cut chicken breasts and coat well with the spiced yogurt, cover and place in the refrigerator for 2 – 3 hrs.
Cooks Tip: If you don’t wish to have the Tikka Masala too spicy and hot reduce the quantities of Tikka Masala paste or use just one chilli.
Cooks Tip: If you don’t wish to have the Tikka Masala too spicy and hot reduce the quantities of Tikka Masala paste or use just one chilli. - 2 Heat the oil for the sauce in a medium saucepan, add the chilli, chopped onion, crushed garlic and onion seeds, gently fry for 5 minutes until the onion is just tinged with brown.
- 3 Add the Tikka Masala paste to the onion mix and fry for 30 seconds then add the chopped tomatoes, lemon juice and coconut milk to the pan, gently bring to the boil, reduce the heat and simmer for 15 minutes until all the ingredients are blended together, stir occasionally.
- 4 Meanwhile, divide the chicken between 4 oiled skewers, add any of the residue spiced yogurt to the sauce while it is simmering. Cook the chicken under a preheated hot grill for 10 – 15 minutes, turning frequently until cooked through.
- 5 Remove the chicken from the skewers and add to the sauce along with the remaining yogurt and fresh coriander, heat through for a couple of minutes and serve with either rice or Naan Bread alongside the raita dip.
- 6 To make the Raita: Chop the fresh mint finely. Peel the cucumber, deseed it and cut into chunks. Combine the yogurt, mint and cucumber. Turn into a serving dish and top with cracked black pepper to serve.
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