Step by step
Marinate the chicken in yogurt, ginger-garlic paste, lemon, Kashmiri chilli, cumin, turmeric and salt for at least 1 hour (overnight is best).
Thread onto skewers and grill under a hot grill or on a barbecue for 8–10 minutes, turning until lightly charred at the edges.
Heat ghee in a heavy pan and cook onions over a medium heat for 10 minutes until deeply golden.
Add a second tablespoon of ginger-garlic paste and the spices; cook for 2 minutes until fragrant.
Add tomatoes and 100ml water; simmer 12 minutes until the oil rises to the surface.
Blend the sauce smooth, return to the pan, stir in the coconut paste and cream, then warm gently — do not boil.
Fold in the grilled tikka and crushed kasuri methi; simmer 3 minutes until the chicken is glossy.
Finish with fresh coriander and serve with basmati rice or hot naan.
Nutrition & allergens
- Energy
- 560 kcal
- Protein
- 42 g
- Carbs
- 14 g
- Fat
- 38 g
- Of which saturates
- 16 g
- Fibre
- 3 g
- Salt
- 1.2 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Dairy (yogurt, cream)
Free from
- Gluten
- Egg
- Soy
- Peanut
- Shellfish
Simple swaps
- Dairy-free: Swap yogurt for coconut yogurt and cream for coconut cream.
- Nut-free: Swap the cream for 2 tbsp coconut cream + 1 tbsp cornflour slurry.
Naturally gluten-free — always check that your Kashmiri chilli powder and garam masala are certified GF.