TIKKA CHICKEN MARSALA

Recipe and photo: Rosemary Briggs

• Marinade:
• 500 g cup plain yogurt
• 4 large garlic cloves
• 1 2″ knob of ginger peeled
• 1 teaspoon salt
• 1 heaped teaspoon of Smoked Paprika
• ½ teaspoon freshly ground black pepper
• 6 chicken breasts, skinned and de-boned and cut into chunks.
• Using a pestle and mortar pound the garlic, ginger, salt and black pepper, until a fine paste.
• In a large zip lock bag mix the paste and the rest of the ingredients and marinade for 6 hours or over night.
• Sauce:
• 4 teaspoons olive oil
• 3 large garlic cloves
• 2 teaspoons of dried chilli flakes
• 50 g packet of tomato paste
• 1 tablespoon garam masala or eleven -in-one masala
• 2 teaspoons paprika
• 250 g of tomato puree
• 500 g roma cocktail tomatoes cut in half
• 2 teaspoons of sugar
• 2 teaspoons salt
• 1 sachet of chicken or vegetable Stock
• 1 to 2 cups water ( I used closer to 2 cups)
• oil, for grilling
• freshly chopped coriander Leaves
• Sauce:
• Place a large griddle pan over high heat.
• Place another large sauce pan on medium heat and warm oil.
• Add the garlic paste and chilli flakes.
• Fry until lightly browned.
• Stir in the tomato paste and cook until the paste has darkened in color, keep stirring.
• Add the marsala of your choice and paprika, fry for about 1 minute.
• Add the tomato puree, give a gentle stir.
• Add the tomatoes, sugar, stock sachet, salt, and 1 cup water.
• Bring to a boil, turn down to a simmer, and cook until thickened, Add more water depending on how your sauce thickens.
• Cook for about 20 minutes.
• Using an immersion blender process sauce until smooth.
• In the hot grilled pan, fry the pieces of marinaded chicken until charred – not cooked.
• Add the charred pieces of chicken to the cooking sauce.
• Cook for a further 10 – 15 minutes, until sauce is nicely thickened.
• Add the Corriander to the sauce, leaving some for garnish.
• Note: You can add 125 ml of cream to this recipe, once the chicken is cooked and before adding the coriander.
• Serve with basmati rice and naan bread.