Chicken Tikka Votes: 1 Rating: 5 You: Rate this recipe! Categories Chicken Featured Curry Week Mins Prep Time 80Mins Cook Time EasySkill Level Save this recipe people Ingredients 1 tsp levelground cumin 2 tsp heaped sweet smoked paprika, garam masala 3 lemons 6 cloves of garlic 1 piece thumb-sizedof ginger 6 heaped tbspnatural yoghurt 800 g skinless boneless higher welfare chicken breasts 3 fresh green or yellow chillies For the sauce: 2 Onions 4 cloves of garlic 1-2 fresh red chillies 1 bunch of fresh coriander 30g olive oil 1 tbsp level ground coriander 2 tsp level turmeric 6 tbsp ground almonds 2 x 400g tins of plum tomatoes 1 organic chicken stock cube 2 x 400g tins of light coconut milk Share this recipe Cooking Instructions Place the cloves, cumin, 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute, add into a large bowl. Finely grate in the zest and squeeze the juice of 1 lemon, garlic, grated ginger, yoghurt and 1 teaspoon of sea salt. Cut the chicken breasts into 5cm chunks, then massage the spice mix into the meat. Skewer the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight. Peel the onions and garlic, then finely slice with the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection. To cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with fluffy basmati rice.