Written by: theworkingparent
Chicken tikka is a chicken dish served in Punjabi cuisine but has become a British national dish. It has become a British favourite. This is a quick, easy and creamy chicken tikka recipe. You can amend the amount of chili powder used to get it just how you like it. If you like a mild curry then 1tsp of chili powder is enough.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
4 free-range skinless chicken breasts – cut into 1 cm cubes
1 tsp chilli powder (or add more to your preference)
1 garlic clove, finely diced
1″ fresh ginger – peeled and grated
1 tsp ground turmeric
10 fl oz or 250ml light, single cream or plain yoghurt
A small handful of fresh coriander – finely chopped (plus a little extra for garnish)
Juice and zest of 1 lime
1 tsp ground cumin
2 tsp of tomato puree
Juice of half a lemon
3 tbsp vegetable oil
1 red onion – roughly chopped
Salt and pepper for seasoning
1) In a glass bowl pop the chicken, salt, pepper, lime zest, coriander, garlic, ginger and 1tbsp of the oil. Stir together and cover with a clean tea towel and leave to one side for 30minutes.
2) When 30minutes has passed heat another tbsp of the oil in a large non-stick frying pan or wok, add the chicken mixture and cook for roughly 8-10minutes (or until completely browned).
3) Remove the chicken mix from the pan and set aside. Using the same pan heat the remaining oil and cook the onion and chilli powder gently for 5minutes before adding the ground cumin and turmeric. Stir gently and cook for a further minute.
4) Stir the cream (or yoghurt) into the onion mix gently and allow to simmer¬† for 5minutes before adding your chicken mix. Again simmer for 5minutes. Add the lemon juice and tomato puree and cook for one minute. Now serve and garnish with the remaining coriander.
Serving suggestion: Serve with wild rice and naan bread.