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Tam-Tikka Butter Chicken with Naan

A simple easy to prepare blend of African and Indian cuisine.

 

Ingredients

• 750G Chicken with bones, curry cut pieces

• 4 Medium Onions, chopped

• ¾ Teaspoon Turmeric

• 1 Teaspoon Chili Powder

• Pav Bhaji masala

• 1 Teaspoon Coriander Powder

• 1 Teaspoon Garam Masala

• Tomatoes

• Green Chili

• Ginger

• Garlic

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Method

• Prepare 2 large tomatoes, 2 nos green chili, 1-inch piece ginger, 6 garlic cloves; grind them in a blender to make a coarse paste.

• To your chicken, add ¼ teaspoon of turmeric, ½ teaspoon of chili powder, 1 teaspoon of pav bhaji masala, 1 teaspoon table salt, 4 tablespoons of curd/ yoghurt and stir well till evenly mixed with the chicken then set it aside for about an hour for marination.

• In frying pan, heat about 4 tablespoonsful of oil then add the chopped onions to it. Fry for 15 minutes on medium heat till they turn light brown.

• Add tomato paste and stir well, a pinch of salt too can be added then continue stirring to mix well.

• Leave to fry for about 3-4 minutes on medium heat then add ½ teaspoon of turmeric, ½ teaspoon of chili powder, 1 teaspoon of pav bhaji masala, 1 teaspoon of coriander powder & ½ teaspoon of garam masala.

• Stir to mix well. You may add some water, about two sprinkles to avoid the gravy sticking to the pan then fry for about 3-4 minutes on medium heat.

• By this time the gravy should look golden red, add your marinated chicken and fry this for about 3-4 minutes on high heat then reduce your heat to medium and let it continue frying for another 10-12 minutes on medium heat.

• Cook till well roasted.

• When ready, add ½ a cup of water to add on to the gravy which by now is pretty dry and stir. Cover and let it cook      for about 15 minutes on ow heat.

• By now your meal should be ready.  Top it up with a touch of garnish with chopped coriander and serve.

• Enjoy!

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