Chicken tikka

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  12 thigh, bone and skin removed or 828g

• Yoghurt

  Natural, Set - Biopot

  250g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  1 tsp or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Cinnamon

  Spices, ground

  2 tbsp or 16g

• Cardamom

  Spices

  4g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  2 clove or 6g

• Ginger

  Spices, ground

  20g

• Paprika

  Spices

  1 tsp or 2g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Tomatoes

  Orange, raw

  2 tomato or 222g

• Chicken stock

  Soup, home-prepared

  200g

• Cashew nuts

  Nuts, raw

  50g

• Cream

  Light, Fresh - Lehigh Valley Dairy Farms

  10g

Directions

1. https://sortedfood.com/recipe/2419 Step 1 STIR CHICKEN INTO YOGHURT Remove any sinew and fat form the chicken thighs and cut into bite-sized pieces. Juice the lemon into the yoghurt and stir in the tandoori spice. Stir the chicken pieces into the yoghurt with the salt. Leave to marinate over night if possible, but at least for an hour. add herbs Step 2 ADD HERBS Add the cloves, cinnamon sticks and cardamom pods into the oil in a deep pan to heat up slowly. peel and add ingredients Step 3 PEEL AND ADD INGREDIENTS Peel and finely dice the onion, garlic and ginger and chilli. Dump those into the pan after the whole spices have begun to fry and continue the cooking for 5 minutes to soften the onions. add spices Step 4 ADD SPICES Spoon in the ground spices along with the tomatoes and purée. Cook over a gentle heat for a minute or so to cook the rawness out of the spices and purée before tipping in the chicken stock and cashew nuts. leave to simmer Step 5 LEAVE TO SIMMER Simmer gently for 30 minutes, then blitz the sauce up with the coriander until smooth. add cream Step 6 ADD CREAM Pour in the cream and season the masala sauce to your liking with salt and pepper. cook chicken Step 7 COOK CHICKEN Heat the grill as high as it will go. Skewer the chicken pieces onto metal skewers and lay on a grill tray. Cook under the grill for 5-6 minutes, turning occasionally so that the chicken cooks through and the yoghurt marinade chars in places. serve Step 8 SERVE Serve the skewers with saffron rice and plenty of the masala sauce. Garnish with freshly picked coriander and extra cashew nuts if you have them. Serves 4

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