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Method :
Mix the curry
paste with the yogurt and oil, then coat the chicken with it. Place in a
non-metallic bowl, cover and put in the refrigerator for at least 6 hours,
or overnight. Put 2 tbsp of the marinade in a bowl to use later.
Take the pieces
of chicken out of the marinade and spear into skewers. Grill for 10-15
minutes under a preheated grill, turning 2 or 3 times.
Meanwhile, make
the masala sauce. Heat the ghee in a frying pan. Fry the curry paste for 5
minutes. Add the tandoori paste and the 2 tbsp extra marinade and fry for
2 minutes. Add the tomato puree, tomatoes and red pepper and simmer. Add a
little water to make a creamy sauce, plus the coriander, almonds, cream
and sugar and a dash of salt.
When the tikkas
are cooked, take them off the skewers and stir into the sauce. Eat with
rice and nann bread.
Serves 4
You can also
make this delicious Indian specialty with fish rather than chicken - just
make sure you choose firm white fish such as cod or haddock.
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