½ kg chicken fillet cut into big cubes 1 tablespoon garlic 1-2 teaspoon ginger 1 teaspoon green chillies 1 tablespoon tandoori masala 1 tablespoon tikka masala Salt to taste ½ teaspoon crushed black pepper Oil
For the tarkari : Oil 1 teaspoon whole jeera seeds 1 onion slices thick 1 pepper cubed ( green/red or yellow ) 1 teaspoon ginger garlic 1 teaspoon red chillie paste ½ teaspoon garam masala 1 teaspoon tandoori spice 1 teaspoon dhana power 2 tablespoon lemon juice Salt to taste 4 tomatoes sliced . Handful dhania (coriander) to garnish
marinade chicken in all the spices and in a pan or grill it cook the chicken completely .
In a pot add some oil with the jeera seeds , onions and peppers and stir fry for 5 minutes on medium heat ( do not brown the onions ) add the rest of the spices and sauté for 3 minutes add the sliced tomatoes and braise until the tomato water has run out . Before serving add the cooked chicken to the tarkari mix with some water and give e it a quick simmer . Garnish with dhania (coriander)
Serve with roti / rog ne naan .
INFO & TIPS
This recipe is great if you have left over chicken tikka from a previous day braai .
Mum loves to make this .. It's Devine