Tandoori Chicken Tikka is one of the most popular orders in restaurants and takeaways. This recipe is easy to follow and the result is amazing. Why purchase from a takeaway when you can cook your own. I use either chicken breasts or chicken legs, both of which can be marinated then barbecued or cooked on a griddle. Serve simply with pan fried peppers for a meal on its own.
Tandoori Chicken Tikka
- 3 large chicken breast chunks, free range – See notes
- 225 g natural yoghurt
- 300 ml double cream
- 225 g passata
- 1 tbsp butter
- 1 tbsp lemon juice
- 2 tsp paprika
- 2 tsp cayenne pepper
- 4 tsp ground cumin
- 1 tsp ground cinnamon
- 1 green chilli finely minced
- 1 bunch coriander freshly chop
- 1 clove garlic minced
- 1 tbsp ginger
- 4 tsp salt
- 2 tsp black pepper ground
- Combine the yoghurt, lemon juice, cinnamon, cayenne pepper, 1/2 of the cumin, black pepper, fresh ginger and 1/2 of the salt in a large glass bowl and mix thoroughly. It should look good enough to bath in.
- Place the chicken into the bowl and smother with the mix.
- Cover with film and refridgerate for an hour.
- Heat a griddle pan on a high heat.
- You can either skewer the breast chunks or use the legs whole.
- Cook until chicken is cooked through. About 5 minutes on each side.
- Over a medium heat place a good heavy saucepan. When hot, saute the garlic and chilli for about a minute.
- Then add the remaining half of the cuminand salt together with the paprika.
- Add the tomato passata and cream and stir in well.
- Reduce to a low heat and simmer until sauce thickens. Add the cooked chicken and simmer for a further 10 minutes.
- Serve with chopped fresh coriander.