Servings : Serves 3-4
A twist on the hit malai tikka gravy recipe…altered the recipe to accommodate using boneless chicken breast instead of bone-in chicken pieces. The result was truly incredible! Tender chicken pieces in a rich and spicy gravy…sooo yum! This can be served with parathas and fries OR incorporated into this lovely Tikka Masala Pasta recipe.
Ingredients for Marinade
- 500 gm boneless chicken cubes
- 2 tbsp. full thick yoghurt
- 2 tbsp. fresh cream
- 1/2 tbsp. fresh ginger garlic paste
- 1 tbsp. tandoori masala
- 1 tsp. red chilli powder
- 1 tsp. paprika powder
- 1/2 tsp. fresh fenugreek leaves
- 1/2 tsp. garam masala
- 1/2 tsp. finely crushed cumin
- 1 tsp salt
- 1 tbsp. lemon juice
- 1 tbsp. melted butter
Ingredients for Sauce
- 2 tbsp. butter + 2 tbsp. oil (I later drained the excess oil)
- 1/2 tsp. ginger & garlic paste
- 4 big fresh tomatoes, finely chopped
- salt to taste
- 2 green chillies, sliced
- 1/4 cup fresh cream
First, marinate the chicken cubes in the marinade ingredients overnight.
When ready to cook, pre-heat oven at 200 C. Skewer the chicken to make it easier to handle and turn, then grill placed on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken skewers on both sides, for about 8 min per side or until slightly charred. Once done, remove from the skewers and set aside.
In a large pan, on medium heat, melt the butter then add the oil. Add the ginger & garlic, 1 green chilli and fry for a few seconds. Add in the chopped tomatoes and cook until all the water from the tomatoes dries up. Then add the grilled chicken, the remaining marinade and drippings, salt and green chilli. Keep on low heat, covered & cook for 10 minutes. Add the cream and cook for another 2-3 min.
Serve hot! 🙂