Barbecued Chicken Tikka Masala

Barbecued Chicken Tikka Masala

Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue or under the grill, then served in a creamy tomato sauce. Perfect with basmati rice or warm Lebanese bread.

Serves: 4 

  • 3 chicken breast fillets, cut into chunks
  • 4 long skewers
  • For the marinade
  • 1 cup (250ml) natural yoghurt
  • 1 tablespoon (15ml) lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons salt, or to taste
  • For the sauce
  • 20g butter
  • 1 clove garlic, crushed
  • 1 green chilli, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 1 cup (250ml) passata or tomato puree
  • 1¼ cups (300ml) thickened cream
  • 1 large bunch fresh coriander, freshly chopped

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt. Stir in chicken, cover and put in the refrigerator for 1 hour.
  2. Thread chicken onto skewers and discard remaining marinade. Cook the kebabs on the barbecue or under the grill until chicken is cooked through, about 5 minutes on each side.
  3. For the sauce: Melt butter in a heavy frying pan over medium heat. Fry garlic and chilli for 1 minute. Add cumin, paprika and salt.
  4. Stir in tomato passata or puree and cream. Simmer on low heat until sauce thickens, about 20 minutes.
  5. Add cooked chicken and simmer for 10 minutes.
  6. Transfer to a serving platter and garnish with fresh coriander.

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