Chicken Tikka Masala

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Step 1

Add 400 g chicken breast, 2 garlic clove, 3 tablespoons yogurt and 1 tablespoon Tikka seasoning to a bowl. Mix well, cover and put in the fridge to marinate for 30 minutes.

Step 2

Put 1 onion, 3 garlic clove and 1 teaspoon fresh ginger into a food processor. Blend to form a smooth paste. Alternatively, you could use a pestle and mortar.

Step 3

Heat 1 tablespoon olive oil in a pan and add the onion paste. Gently cook for 2 minutes.

Step 4

Add 2 tablespoons Tikka seasoning, 400 g chopped tomatoes, 80 ml chicken stock and 10 g fresh coriander (cilantro). Stir and bring to the boil. Reduce to a simmer and cook for 15 minutes.

Step 5

Preheat your broiler and thread the marinated chicken onto skewers (pre-soaked if using wooden). Put the chicken skewers under the broiler and cook for 15 minutes, turning regularly.

Step 6

Blend the sauce so it is smooth.

Step 7

Add 4 tablespoons yogurt and 20 g ground almonds. Mix well and gently heat.

Step 8

Once the chicken is cooked through, add to the sauce. Stir so the chicken is coated.

Step 9

Serve over Rice with gluten free Naan bread, Mango chutney and Raita :)