Ultimate Makeover with Chicken tikka masala

                                                                                                                                                        

Prep:     35 min

Cook:    30 mins

Serves    4 

plus at leas 30 mins marinating






"Method"

1. For the marinade, finely grate the ginger and garlic (you ought to have one rounded tbsp of each), then combine them along. place 0.5 of this combine into a medium bowl, then stir within the yogurt, lime juice, shredded coriander, chilli, garam masala, paprika and turmeric. Heat a tiny low heavy-based dry pan, tip in the cumin, coriander and fenugreek seeds, then heat in short till cooked and smelling scented (they can begin to leap within the pan). Take away and grind to a powder employing a pestle and mortar. Stir half into the yogurt mix (save the remainder for the sauce). Stir the chicken chunks into the spiced yoghurt till well coated. Cover and leave to marinate for a minimum of 30 mins, or long if you wish.
2. Meanwhile, build the sauce. Heat the oil in a large pan. Add the onions, and then fry over a medium heat for about 10 mins, stirring often, till softened and turning brown. Stir in the remaining ginger and garlic, and stir-fry for a pair of minutes. Mix within the paprika, turmeric, garam masala, chile and therefore the remainder of the cooked cumin, coriander and fenugreek. Cook for one min, stirring to scrape up the bits from the bottom of the pan. Stir in the tomato purée, then 150ml water. Cook for 1 min. fastidiously transfer to a kitchen appliance or liquidizer. Process to a thick, fairly smooth sauce. Come back to the pan, pour in another 150ml water, then put aside. Will be created a day ahead. Soak the rice in cold water for up to thirty minutes.
3. Heat the barbecue to high. String the chicken onto 8 wooden sticks (drenched first), then adjust them over a heating tray lined with thwart, so they are marginally raised over it. Barbecue for 12-15 mins until cooked and somewhat burned around the edges. In the interim, empty the rice, and then tip into a dish with 375ml water. Heat to the point of boiling, and then cook over a low high temperature, secured, for 8 mins. Expel from the hotness yet leave secured for 5 mins. Cook the peas in bubbling water for 3 mins, channel. Cushion up the rice with a fork, then throw in the peas.
4. When prepared to serve, warm the sauce, blending in any juices from the chicken and a drop more water to thin if fundamental (it ought to be thick). Expel from the high temperature, mix in the yogurt, and then season with a squeeze of salt. Serve the chicken sticks with the rice, a dissipating of coriander and lime wedges.