There are a lot of ingredients and cooking involved with this curry but it is worth it! You could save time by using ingredients from a jar such as garlic and ginger puree.
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Method
For the Chicken Tikka
- Place the chicken, salt and lemon juice in a large bowl and mix well. Leave to marinade for 20 minutes.
- Whilst the chicken is marinating, put the saffron in the hot milk and leave to soak for the same time.
- Using the Hand Blender chopper, finely chop the coriander.
- In another bowl, blend with a Hand Blender all the ingredients for the tikka marinade (including the saffron strained milk).
- Pour this mixture over the chicken, making sure the chicken is well coated.
- Cover and leave for a minimum of 2 hours but preferably overnight.
For the Masala sauce
- Mince the onion in the Hand Blender chopper.
- In a frying pan melt the butter and fry the onions until translucent, then add the chillies.
- Next add the spices and cook for 1 minute.
- Add the rest of the ingredients to the frying pan.
- Bring to a simmer and cook on a very low heat for 10 minutes, stirring occasionally.
- Take off the heat and keep warm.
- Preheat the grill to high and line a grill pan with foil.
- Take the chicken out of the marinade and place in the grill pan.
- Grill the chicken until it is cooked and slightly charred, turning the chicken over frequently.
- Add the cooked chicken to the Masala sauce and simmer gently for about 5 minutes.
- Stir in the rest of the coriander leaves.
- Remove from the heat and serve with rice and naan bread.
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