Satnam Singh

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Personal: [email protected]
Personal: [email protected]
Professional: [email protected]
Professional: [email protected]

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ORCID-ID: 0000-0002-2017-4310
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Chicken Tikka Masala


For 8. Best made a day before to allow the flavours to nicely blend together. Serve with basmati rice. Inspired by the Marks and Spencer gold standard.


Masala Sauce


  1. Zap everything in marinade and incorporate chicken in a large bowl and cling wrap. Leave for two hours or so in the fridge.
  2. Heat groundnut oil in pan.
  3. Cook onions over medium high heat for five minutes until soft in large pot.
  4. Add chillies, garlic and black onion seeds and cook until fragrant.
  5. Grind the coriander seeds, add with green and black cardamoms and salt and cook for a few minutes.
  6. Add tomatoes, yogurt and coconut milk. Bring to boil, simmer covered until silky (about 25 minutes, LO FL). Stir now and then.
  7. Put chicken on grill tray and drizzle or spray with oil. Grill chicken at oven raill 2 at 500F for 8 minutes until black spots appear.
  8. Incorporate chicken into masala sauce.
  9. Add garam masala, lime juice and mint.
  10. Serve with basmati rice.


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