Skewered Chicken Tikka Masala:

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Tikka Marinade:

- 250 ml yogurt
- 40 ml fresh lemon juice
- 1 tbsp fresh chopped coriander
- 2 tsp chili powder
- 1 tsp salt
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1/2 tsp tumeric powder
- 700 g cubed chicken

Masala Sauce

- 4 roughly chopped tomatoes
- 1 large white onion, sliced into thin strips
- 1 inch of finely chopped ginger
- 3 garlic cloves, chopped
- 2 green chilies. chopped
- 1 tbsp concentrated tomato paste
- 2 tsp garam masala
- 1 tsp tumeric
- 1/2 tsp chili powder
- 2 tbsp brown sugar

- sour cream

Cooking Instructions

Mix the first block of ingredients (except the chicken) well. Bury the chicken in the mariande, refrigerated, for a couple of hours.

While the chicken is marinating, fry the onion in a pot, using some ghee. Do this until the onions become translucent. Now, add the garam masala, tumeric and chili powder. Stir for several seconds.

Now, add the rest of the second block of ingredients. Stir, cover, and simmer for 25 minutes.

After simmering, puree the mixture and add a few spoons of sour cream.

Skewer the chicken, cover on all sides with the marinade, and place right unter the broiler of your oven to cook with as much heat as possible. Every few minutes, flip the skewers and brush with more marinade.

When done, boil the chicken in the masala sauce in a pot.

Serve topped with some fresh coriander and some rice.


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