How to make Chicken Tikka curry

Making the Chicken Tikka

1. Dice the chicken and place it in a bowl with yoghurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and pepper.

2. Mix together, cover and marinate in the fridge for 24 hours.

3. After it has marinated, thread onto skewers, then brush with oil.

4. Cook on a griddle plate or on barbecue for 10 minutes until cooked.

Making the curry

1. In another deep pan with a lid, heat 2 more tablespoons oil and add the chopped garlic, chopped ginger, greenchillies and chopped onions and sauté it until the onions brown.

2. Then add ginger-garlic paste, spices, cashew paste and chopped tomatoes, and a pinch of salt. Sauté until the tomatoes break down and are soft, almost mushy in texture.

3. Simmer on a low flame for 5 minutes until the mixture thickens up slightly. Then add roasted chicken pieces and mix thoroughly until well coated. Cover with a lid and simmer for 10 minutes.

4. Then add the cream, dried fenugreek, lemon juice and butter. Mix well and serve hot with rice or roti (flatbread).

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