How do you make a real Indian Chicken Tikka Masala?
CHICKEN TIKKA 450 g/1 lb. boneless, skinned chicken breast 1 tsp. salt Juice of 1/2 a lemon 1/2 tsp. tandoori color or a few drops of red food coloring mixed with 1 tbsp. tomato puree 2 cloves garlic, peeled and coarsely chopped 1/2-inch cube of root ginger, peeled and coarsely chopped 2 tsp. ground coriander 1/2 tsp. ground allspice or garam masala 1/4 of a whole nutmeg, finely grated 1/2 tsp. ground turmeric 125 g/5 oz. thick set natural yogurt 4 tbsp. corn or vegetable oil 1/2 tsp. chili powder Cut the chicken into 1-inch cubes. Sprinkle with 1/2 teaspoon salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes. Put the rest of the ingredients into an electric food processor or liquidiser and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left. Coat the chicken thoroughly with the sieve
