Page 30 - 2021 Passport on a Plate Final

Serve with
Boiled rice
1 tbsp finely chopped fresh coriander (cilantro)
Chopped fresh chillies (optional)

INSTRUCTIONS

1. Place the chicken breast pieces into a bowl or
freezer bag with the yogurt, garlic, ginger,
lemon juice, coriander, turmeric, cumin,
paprika, chilli powder, cinnamon, salt and
pepper. Mix together so that everything is
combined, then cover and place in the fridge
to marinate for 2-3 hours.
2. About 35-40 minutes before you’re ready to
eat, start on the sauce.
3. Add the oil and butter to a large frying pan
(skillet) and heat on a medium-high heat until
the butter has melted. Add the onion, and
cook for 4-5 minutes until softened.
4. Add the garlic, ginger, garam masala, ground
coriander, paprika, cumin, cinnamon and
tomato puree. Stir and cook for 2-3 minutes
to allow the spices to release their fragrance.
5. Add in the chopped red bell pepper, tinned
tomatoes and water. Stir and bring to the
boil, then simmer for 15-20 minutes until
thickened (now is a good time to put your rice
onto boil).
6. Remove the marinated chicken from the
fridge and spread out onto a baking sheet.
7. Brush the chicken with the oil, then grill for 8-
10 minutes until a little charred on the
outside. If your pieces aren't too big, you
shouldn't need to turn them, but if they're not
cooking through underneath, then give them
a turn with some tongs. Make sure the
chicken is cooked by slicing into a larger piece
and ensuring it's no longer pink in the middle.
8. When the sauce is nearly ready, stir in the
cream, ground almonds and sugar, followed
by the cooked chicken tikka. Cook for a
further 5 minutes to heat through.
9. Serve with boiled rice and top with fresh
29 coriander. Add a few chillies too if you like.

2021 Passport on a Plate