Chicken Tikka in cream sauce

First marinade mix garlic and ginger paste with lemon juice add to chicken and leave for 1 hour

Mix yoghurt and all spices salt and then add to the chicken marinade

Leave for 24 hours for best results, but if you don’t have time or you can not wait for 2/3 hours. When ready either grill under a very hot grill or roast in the oven.

Your chicken tikka is ready once just soft, don’t over cook it, it will continue cooking in the sauce.

To make the sauce fry onions in hot oil once golden add garlic and ginger and fry for another 2/3 minutes

Add dry spices and sauté for a minute then add tomatoes stir till coated, add sugar and salt to taste and some water if required.

Reduce the sauce till it’s thicker then add your chicken tikka and cook for around 10 min or till fully cooked through

To finish stir in some some cream, now you can add as much o as little as you like to balance the spice.

Serve with chopped coriander, lovely with basmati rice or flat bread.

Serve with flat bread, cool mint yoghurt sauce


Greek-style yoghurt 2 tbsp
Garlic and ginger crushed 1 tsp
Half a lemon squeezed
Red chilli powder, or to taste
Tandoori masala 1/2 tsp
Coriander powder 1 tsp
Salt, or to taste

For the sauce:
Sliced onions x2
Crushed garlic and ginger 2tsp
Tomatoes either fresh or tin.
Coriander powder 1 tsp
Tandoori Massala 1 tsp
Garam Massala 1 tsp
Double cream 2 tbsp


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