Ingredients for chicken marinade
6 chicken thigh fillets cut into bite sized pieces
35 gms ginger
4 big cloves of garlic (otherwise 6-7 medium cloves)
40 gms greek yoghurt
3-4 green chillies
Salt to taste
1.5 tsp cumin powder
1 tsp black pepper powder
3 tsp coriander powder
1 tsp garam masala
3 tsp kashmiri red chilli powder
juice of 1 big lemon
40 ml olive oil
Ingredients for the sauce:
40 ml olive oil
1.5 tsp cumin seeds
4-5 bay leaves
2 black cardamoms
2 cinnamon sticks
4 green cardamoms
1 chopped red onion
3-4 green chillies (use less if you can’t handle)
2 tsp of freshly grated ginger garlic paste
2 medium sized chopped tomatoes
1/2 tsp turmeric powder
2 tsps coriander powder
1/2 tsp black pepper powder
1/2 tsp garam masala
3 tsps kashmiri red chilli powder
1/2 green pepper (capsicum) seeded and cut into bite sized pieces
1/3 tsp dried fenugreek leaves
50-60 ml heavy cream
Method for marination:
Make a paste out of ginger, garlic, green chilli and just a little bit of water (enough to make it form a smooth paste)
Add the paste to a mixing bowl and add the rest of the marination ingredients as listed above. Mix them really well, cover the lid and let sit in the fridge for minimum 4 hours.
Gently place the marinated chicken pieces onto the skewers and cook them in the barbeque for 10-12 mins on each side on medium heat. Keep them aside once they are cooked.
Note – Do not throw the left over marinade, we will use it very soon 🙂
Method for the sauce:
Heat oil in a pan and add cumin seeds, bay leaves, black cardamom, cinnamon sticks, cloves and green cardamom. Let them splutter.
Add chopped onion and green chilli, cook on low heat until the mixture starts to turn golden brown.
Add ginger garlic paste and cook until the raw smell of garlic is gone (1 minute approx)
Add chopped tomato and cook until its mushy and starts sticking to the pan.
Let the mixture cool.
Transfer the mixture to a blending jar and add just a little bit of water. Blend it to a smooth paste.
Transfer the mixture back to the pan on low heat and add the leftover tikka marinade. Let cook for 10-12 mins or until it has thickened.
Add 150 ml of water and bring it to boil (add more or less depending on how thick you want your sauce)
Add chopped green pepper and finally add bbq’d chicken tikka pieces. Mix well and cook for 2 minutes. At this time you can add more water if needed (just like I did)
Finally add fenugreek leaves and mix well.
After plating, add heavy cream and its ready for devouring 🙂
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