Chicken Tikka Masala with a Butter Sauce + Video

Shemin’s version of one of the nation’s favourite curries. Chicken on skewers made in a delicious marinade that is then dipped in a butter tikka masala sauce.

Treat yourself!

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Ingredients

For the marinade:

225g natural yoghurt
50g Shemin’s Indian Curry Paste (chilli free, mild, medium or hot)
3 chicken breasts or 7 chicken thigh fillets, cut into chunks
salt to taste
4 long metal skewers or bamboo skewers soaked in water for an hour before using, to prevent them burning
1 tbsp minced fresh root ginger (optional)
1 tbsp minced fresh garlic (optional)

For the butter tikka masala sauce:

1 tbsp butter
50g Shemin’s Indian Curry Paste (chilli free, mild, medium or hot)
200ml double cream
225g passata
salt to taste
small bowl of fresh coriander and mint, chopped

Method

In a large bowl, combine the yoghurt, Shemin’s Curry Paste, fresh ginger, garlic, and salt. Stir in the chicken, cover and put in the refrigerator for at least an hour or preferably overnight.
For the masala sauce – melt the butter in a heavy sauce pan over a medium heat. Add Shemin’s Indian Curry Paste and sauté for 1 minute. Next, stir in the cream and the passata. Simmer on a low heat until the sauce thickens, about 10 minutes. Season with salt if required.
Heat up the grill (or BBQ in the summer!)
Thread the chicken on to the skewers (if using) leaving a little space between the chicken pieces for even cooking.
Grill over a medium-high heat for approximately 5 minutes per side or until thoroughly cooked. The actual cooking time will depend on the thickness of the meat. The chicken should be slightly charred when done.
Transfer the chicken skewers to a serving plate and pour some of the masala sauce over the chicken. Garnish with fresh coriander and mint.
We like to serve the rest of the masala sauce separately in a jug.

Serve with Shemin’s Indian Breads heated under the grill and a Shemin’s salad recipe.

Serves 4