Wednesday, August 28, 2013

Chicken Tikka and Raita Sauce

This is Bob's favourite and he truly appreciated it the other night when I made this dish - after having to cook for himself for several weeks.

½ cup sour cream
1 spring onion, chopped
½ green chilli
A few sprigs of coriander, chopped
Juice of ½ lime or lemon
½ teaspoon sugar
A pinch of salt

Place all ingredients into food processor and blend until smooth – if it’s too thick, add a little bit of milk. Taste and add more seasoning if needed. Refrigerate until ready to use.

Chicken Tikka
2 chicken breasts, skin on
1 tablespoon Chicken Tikka Masala Paste (I use Patak’s)
3-4 table spoon coconut cream
A pinch of salt
1 tablespoon vegetable oil
A tablespoon of chopped coriander leaves for garnish

Slice each chicken breast lengthwise into 2-3 pieces and marinate in Tikka paste, coconut cream and salt. Refrigerate for at least half an hour.

Pre-heat the oven to 200 degrees C.

Add oil to the chicken and sear in the oven proof pan on high heat for 1 to 2 minutes each side until nicely brown, then stick the pan into the oven for about 30 to 40 minutes, depending on how big your chicken pieces are. Turn the chicken pieces half way through.

Serve warm with roti and raita sauce. I also use my raita as a dressing for my carrot salad (use a peeler to slice carrot into ribbons).

No comments:

Post a Comment