Chicken Tikka Masala

Ingredients

• 2 lbs of chicken breast
• 1 jar of Patak's Tikka Masala curry paste
• 1 clove of garlic
• 1 small onion (a shallot will work too)
• 1 red bell pepper
• 1x 14oz can of chicken stock
• 1x 14oz can of diced tomatoes
• 1x 14oz can of coconut milk
• 2x teaspoons of lemon juice
• 1x teaspoon of Garam Masala spice
• 1x teaspoon of ground cumin
• 1x teaspoon paprika
• 1/2 teaspoon salt
• 1 cup of fresh cilantro

I get the Patak's Tikka Masala paste from a little store in Selma but it is available in Von's too. Garam Masala should be available in the spices section of any large supermarket chain.

Instructions

As with all dishes please follow best food handling practices as you will be handling raw meat.

Preparation:

• Place chicken in the bag and take half the Tikka Masala paste and place in a ziplock bag.
• Shake the bag around to cover the chicken - If you have time to think ahead I'd recommend marinading for at least 4 hours in the refigerator to let the flavors really get into the chicken.

Cooking the dish

• Take chicken from the ziplock bag and cook on a charcoal bbq. You can cook it in a little butter in a pan too but I really like the flavor the charcoal bbq gives the meat.
• While the chicken cooks finely chop the onion, garlic clove and red pepper
• When the chicken is cooked cut the chicken into one inch cubes and transfer to a pan large enough to accomodate the chicken and substantial sauce. I normally use a wok. (If not using BBQ you can cut the chicken into cubes at the marinade stage)
• With a little oil or butter gently cook the chicken, garlic, onions and pepper for a few minutes until the onions have softened.
• Empty the can of chicken stock and tinned tomatoes into the pan.
• Transfer the remainder of the tikka masala paste into the pan and stir in gently until the paste combines to make a sauce.
• Add two teaspoons of lemon juice
• Add 1/2 teaspoon of garam masala
• Add 1 teaspoon of ground cumin
• Add 1 teaspoon of paprika
• Add 1/2 cup of fresh cilantro
• Add 1/4 of the can of coconut milk
• bring the sauce to a gentle boil
• Cover the pan and turn the heat down to simmer while you prepare the rice.

I generally like to get the rice going in the rice cooker at this point, the rice will take about 20 mins to cook. I recommend using Basmati rice but it's a little expensive so normal white rice will suffice.

When the rice is cooked serve the chicken and sauce over a bed of rice and garnish with a sprinkle of fresh cilantro.

Tips

If you get the chance pick up some Naan bread. You can get this at Vons, but it's going to be cheaper at an Indian grocery store. When the rice is ready you can brush the Naan bread with butter and broil or grill on the bbq to warm it.

This dish is pretty versatile, you can add more spice using hot peppers or a little more garam masala. Be adventurous with your spices and keep experimenting until you find a balance you like. You can also add more coconut milk for a creamier sauce.

If you don't have coconut milk you can add a dollup of fresh plain yoghurt in a few minutes prior to serving and blend it with the sauce.