Masala sauce for Chicken Tikka

 2 medium sized onions finely chopped
 2 tsp garlic paste
 2 tsp ginger paste
 1 tsp ground coriander
 1 tsp paprika
 ½ tsp tumeric
 ½ tsp red chilli powder
 ½ tsp ground cumin
 ½ tsp garam masala
 2 tbsp Greek yoghurt
 2 tbsp tomato puree
 2 tbsp sunflower oil or vegetable ghee
 salt to taste
1

Heat the oil or ghee in a saucepan and add the onions, garlic and ginger, fry over a low heat, stirring constantly, until the onions become transparent.

2

Add all the dry spices and fry further until you can smell the aroma of the spices. Add salt, tomato puree and 300ml/10fl oz of water, simmer for 5 minutes, stirring often, add the yoghurt and cook for 2 minutes, lower the heat, cover and cook for a further 5 minutes. Remove from heat and keep aside.

3

When the chicken tikka has been cooked, gently heat the masala sauce and add the pieces to the sauce.

4

Serve hot with naan bread, a side salad and raita.

Category, CuisineCooking Method

Ingredients

 2 medium sized onions finely chopped
 2 tsp garlic paste
 2 tsp ginger paste
 1 tsp ground coriander
 1 tsp paprika
 ½ tsp tumeric
 ½ tsp red chilli powder
 ½ tsp ground cumin
 ½ tsp garam masala
 2 tbsp Greek yoghurt
 2 tbsp tomato puree
 2 tbsp sunflower oil or vegetable ghee
 salt to taste

Directions

1

Heat the oil or ghee in a saucepan and add the onions, garlic and ginger, fry over a low heat, stirring constantly, until the onions become transparent.

2

Add all the dry spices and fry further until you can smell the aroma of the spices. Add salt, tomato puree and 300ml/10fl oz of water, simmer for 5 minutes, stirring often, add the yoghurt and cook for 2 minutes, lower the heat, cover and cook for a further 5 minutes. Remove from heat and keep aside.

3

When the chicken tikka has been cooked, gently heat the masala sauce and add the pieces to the sauce.

4

Serve hot with naan bread, a side salad and raita.

Masala sauce for Chicken Tikka
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 2 medium sized onions finely chopped
 2 tsp garlic paste
 2 tsp ginger paste
 1 tsp ground coriander
 1 tsp paprika
 ½ tsp tumeric
 ½ tsp red chilli powder
 ½ tsp ground cumin
 ½ tsp garam masala
 2 tbsp Greek yoghurt
 2 tbsp tomato puree
 2 tbsp sunflower oil or vegetable ghee
 salt to taste

DIRECTIONS

1

Heat the oil or ghee in a saucepan and add the onions, garlic and ginger, fry over a low heat, stirring constantly, until the onions become transparent.

2

Add all the dry spices and fry further until you can smell the aroma of the spices. Add salt, tomato puree and 300ml/10fl oz of water, simmer for 5 minutes, stirring often, add the yoghurt and cook for 2 minutes, lower the heat, cover and cook for a further 5 minutes. Remove from heat and keep aside.

3

When the chicken tikka has been cooked, gently heat the masala sauce and add the pieces to the sauce.

4

Serve hot with naan bread, a side salad and raita.