WHAT DO YOU NEED? 📝 For the chicken tikka: • 500g chicken breast or thigh, cut into bite-size pieces • 3 tablespoons yoghurt • 1 tablespoon lemon juice • 1 tablespoon ginger-garlic paste • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1 teaspoon paprika • ½ teaspoon turmeric • ½ teaspoon garam masala • ½ teaspoon chilli powder (adjust to taste) • Salt to taste
For the Madras sauce: • 2 tablespoons oil • 1 large onion, finely chopped • 2 cloves garlic, minced • 1 tablespoon ginger, minced • 1–2 green chillies, sliced (optional for extra heat) • 2 teaspoons ground cumin • 2 teaspoons ground coriander • 1 teaspoon turmeric • 1 teaspoon paprika • 1–2 teaspoons hot chilli powder (to taste) • 1 teaspoon garam masala • 1 tablespoon tomato purée • 200g chopped tomatoes (tinned or fresh) • 100ml water or chicken stock • ½ teaspoon sugar • Salt to taste • Fresh coriander to garnish
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LETS COOK 👩🍳 :
• Mix the chicken pieces with yoghurt, lemon juice, ginger-garlic paste, and all the tikka spices. • Leave to marinate for at least 30 minutes (overnight is even better).
• Grill, bake, or pan-fry the marinated chicken until slightly charred and cooked through. Set aside.
• Heat oil in a large pan. • Fry onions until golden brown (take your time — it adds sweetness). • Add ginger, garlic, and green chillies. Cook for 1–2 minutes. • Add cumin, coriander, turmeric, paprika, chilli powder, and garam masala. Stir for 30 seconds to toast the spices. • Add tomato purée and chopped tomatoes. Cook for about 5 minutes until thickened. • Pour in water or stock, add sugar, and season with salt. • Simmer for 10 minutes.
• Add the cooked chicken tikka to the sauce. Simmer together for another 5–10 minutes so the flavours blend.
• Sprinkle with chopped fresh coriander. • Serve with basmati rice, naan, or roti.
