This is a simple recipe that can be made ahead. It is wonderful for company or just a fancier than normal dinner. Use our tikka paste recipe or your favorite blend. One green Serrano chili is not very spicy, but it is needed in this recipe. If you prefer a spicier dish, add more chili’s and serve dry tikka spice on the side. If the dish is too spicy, add a little cream or yogurt. This is very good served with naan!
To make this dairy free, replace yogurt with full fat coconut milk. Either omit the butter or use your favorite plant based butter if you want to use before grilling.
Ingredients
- 1 1/2 pound chicken thigh or boneless chicken breast
- 6 Tbl tikka paste
- 4 oz plain natural yogurt
- 1 Tbl oil
- 1 onion chopped
- 1 garlic clove crushed
- 1 to taste fresh Serrano chili seeded and chopped
- 1 inch ginger root grated
- 1 Tbl tomato paste
- 8 oz Water
- 1 Tbl lemon juice
- Cilantro sprigs
Servings: people
Instructions
Chicken Preparation
- Remove fat from chicken.
- If grilling chicken, leave whole and cut after grilling.
- If broiling chicken, cut into bite size pieces and then marinate.
Chicken
- Mix 3 Tbl tikka paste with 2 oz of yogurt.
- Mix in chicken and let marinate at least 20 minutes, but overnight is better.
- Grill chicken, brushing with butter if desired, or broil till chicken is cooked through.
Sauce and Finishing
- Meanwhile, heat oil in heavy pan and fry the onion, garlic, chili and ginger for 5 minutes.
- Add remaining tikka paste and cook and additional 2 minutes.
- Stir in tomato paste and water, bring to a boil and simmer 15 minutes.
- Using a stick blender, blend sauce until smooth.
- Add additional salt to taste.
- Add cooked chicken, lemon juice and remaining yogurt.
- Stir well and simmer on low at least 5 minutes to combine flavors.
- Serve over basmati rice or with naan.
- Garnish with cilantro if desired.
Recipe Notes
If desired, make ahead and reheat the following day.
To make spicier, add more chopped chili.
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