Chicken Tika Masala

MARINADE

3 boneless, skinless chicken breasts

½ cup plain yogurt(125 g)

2 tablespoons lemon juice

6 cloves garlic, minced

1 tablespoon minced ginger

2 teaspoons salt

2 teaspoons ground cumin

2 teaspoons garam masala

2 teaspoons paprika

SAUCE

3 tablespoons oil

1 large onion, finely chopped

2 tablespoons minced ginger

8 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground turmeric

2 teaspoons ground coriander

2 teaspoons paprika

2 teaspoons chili powder

2 teaspoons garam masala

1 tablespoon tomato puree

3 ½ cups tomato sauce(800 g)

1 ¼ cups water(300 mL)

1 cup heavy cream(250 mL)

fresh cilantro, for garnish

Slice the chicken into bite-sized chunks. Combine the cubed chicken 

with all of the marinade ingredients. Cover and refrigerate for at least 

1 hour, or overnight.

Preheat the oven to 260°C. Line a roasting tray with parchment paper.

Place the marinated chicken pieces on bamboo or wooden skewers, then 

set them over the prepared baking pan, making sure there is space 

underneath the chicken to help distribute the heat more evenly. Bake for 

about 15 minutes, until slightly dark brown on the edges.

Make the sauce: Heat the oil in a large pot over medium heat, then sauté 

the onions, ginger, and garlic until tender but not browned. Add the 

cumin, turmeric, coriander, paprika, chili powder, and garam masala 

and stir constantly for about 30 seconds, until the spices are fragrant. 

Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring 

to a boil and cook for about 5 minutes. Pour in the cream.

Remove the chicken from the skewers and add to the sauce, cooking for 

another 1-2 minutes. Garnish with cilantro and serve over rice or alongside  naan bread.