Chicken Tikka Massalla

Chicken Tikka Massalla (Method 1) (Mild) This is simply the best Tikka Massalla recipe I have found. It is a little more complicated than the rest, but well worth it. 1 \| 2
Chicken Tikka Massalla . .		Ingredients;
		Tikka Marinade 700g skinned chicken breast (Cut into cubes) 1 Tablespoon Lemon Juice 1 Teaspoon Salt 1 Teaspoon Sugar 75g natural Yoghurt 100ml double Cream 1 Tablespoon Ginger puree 1 Tablespoon Garlic puree 2 Tablespoons Tandoori Masala powder (Available at Morrisons) Half Teaspoon Turmeric Half Teaspoon Garam Masala Half Teaspoon Chilli powder 3 Tablespoons finely chopped Coriander leaves 40g melted unsalted Butter For the sauce 50g blanched Almonds 40g unsalted Butter 1 medium finely chopped Onion 1 Teaspoon Ginger puree 1 Teaspoon Garlic puree 1 green chilli deseeded and chopped 1 Teaspoon Paprika Half teaspoon ground Cardamom 2 Teaspoons ground Coriander 1 Tablespoon Tomato puree 250ml fresh chicken stock 200ml passata with 3 drops red food colouring 250ml double cream or half-fat double cream 3 Tablespoons chopped Coriander leaves Serve with Nan bread
		Cooking Methods
		For the Tikka Place the Chicken into a big bowl. Mix all the Tikka ingredients, except the butter, until well blended. pour this over the chicken pieces. Mix and cover the bowl with cling film. Leave to marinate in the fridge for 2-60 hours. (The longer the better). Preheat the grill to high and the oven to 120C / 250F/ gas mark half. Remove the grill pan and line with a piece of lightly oiled tin foil. Brush 4 metal skewers with butter Thread the Chicken pieces onto the skewers leaving a gap between each piece. Place on the grill pan and cook about 7.5cm from the element for 2-3 minutes. Brush with some melted butter and grill for a further 2-3 minutes until the edges and charred. Turn the skewers over, brush with more butter and cook for 3-4 minutes. Ease the Tikka form the skewers and leave in the foil in a the pre heated oven as you make the sauce. For the Sauce Put the Almonds in a bowl and pour over boiling water. Set aside for 10-15 minutes, then puree it in a little butter. Sauté the Onions, ginger, Garlic and Chilli together in the rest of the butter for 5-6 minutes, stirring often. Add the spices. Cook for 1 minute; add the Tomato puree and cook for a further minute, stirring. Add the pureed Almonds and the remaining ingredients, except the Coriander leaves. Bring to a simmer, cover and cook for 6-7 minutes. Stir occasionally. Add the Tikka pieces, and any cooking juices. Simmer gently for 5 minutes, stir in the Coriander leaves. Serve with Nan Bread.
		Serves 4

Chicken Tikka Massalla (Method2) (Mild)
Chicken Tikka Massalla . . , . Tandoori Marinade		Ingredients;
		3 Breasts Chicken cubed 1 Cup of Tandoori Marinade 1 Tin Chopped Tomatoes Vegetable Oil 1 Cup Double Cream 1 Tablespoon Ground Almonds 1 Tablespoon chopped Coriander Leaves 2 Cloves of Garlic 1 inch Grated Garlic 1 Lemon 1 pint of live Yoghurt 1 Tablespoon Cumin Powder 1 Tablespoon Garam Massalla 1 Teaspoon Coriander Powder 1 Teaspoon Turmeric Powder 1 Teaspoon Chilli Powder Juice of 1 fresh Lemon 8 cloves of Garlic 1 inch of grated fresh ginger 1 teaspoon red food colouring 4 Chicken Breasts cubed 1 Lemon for garnish
		Cooking Methods
		Mix the Spices, Colouring, Lemon juice, Ginger and Garlic into a paste with a little Water. Add to the Yoghurt and mix well. This is now your marinade Place the Chicken pieces on skewers and place in the marinade making sure they are cover very well. Marinate for 2-60 hours. Preheat the oven to it's highest heat for at least 20minutes. Shake off the excess marinade and place the chicken skewers on a rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer. If the juices run clear it's cooked. Meanwhile fry the Onion in Vegetable Oil until translucent. Add the Garlic, Ginger, Marinade, Cream and Tomatoes and simmer gently for 20 minutes stirring occasionally Place the cooked Chicken Tikka on a serving platter and pour over the Massalla sauce. Sprinkle with ground Almonds, Coriander leaves and serve with a wedge of Lemon. Serve with a wedge of Lemon .
		Serves 4