Chicken Tikka & Masala Sauce


1 lb boneless chicken - cut into 1" pieces
2 tablespoons yoghurt
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 tablespoon lemon juice
1 teaspoon chilli powder
1 teaspoon garam masala
pinch of red food colouring
salt to taste
  1. Marinade all ingredients together for at least 2 hours (preferably 24).
  2. Grill on a skewer under a medium grill until cooked and slightly charred (or barbecue).


4 oz grated onions
6 tablespoons corn oil
6 to 8 tablespoons yoghurt
2 tablespoons single cream (optional)
3 tablespoons tomato purée
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1 oz ground almonds
  1. Fry onions gently in oil until light and crisp (approx 8-10 mins).
  2. Add turmeric, cumin, ginger, garlic and coriander. Add spices quickly to ensure they do not burn
  3. Mix tomato purée with 1 tablespoon water then quickly add to the pan.
  4. Cook gently for 8-10 minutes until the oil rises to the surface.
  5. Add the ground almonds and salt.
  6. Mix well, leave for 2 minutes, then spoon off all excess oil.
  7. Beat yoghurt, then add 1 tablespoon at a time, mixing continuously.
  8. Add cream, and stir once.
  9. Add garam masala and serve with chicken.