I remember making a chicken tikka when I was in school, but I can't remember there being a sauce. I thought I'd try this one, with a tomato, yoghurt and milk base. Was quite nice. I had to cut down on the chilli though, because my mum doesn't handle it much.
- 2 teaspoons oil
- 1 small red onion
- 1 tablespoon ginger
- 3 cloves garlic, crushed
- 1 1/2 cups crushed tomatoes
- 200g yoghurt
- 1/2 cup milk
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon tumeric
- 1/2 teaspoon chilli
- salt to taste
- 1/2 kg chicken tenderloins
1. Heat the oil in a frypan. Cook the onion until golden. Cook the chicken.
2. Add the ginger, cumin, garam masala, tumeric, chilli, and salt for 2 minutes.
3. Add the tomatoes, yoghurt and milk. Simmer until the sauce thickens about 15 minutes.
- 2 teaspoons oil
- 1 tablespoon ginger
- 3 cloves garlic, crushed
- 1 1/2 cups crushed tomatoes
- 200g yoghurt
- 1/2 cup milk
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon tumeric
- 1/2 teaspoon chilli
- salt to taste
- 1/2 kg chicken tenderloins
1. Heat the oil in a frypan. Cook the onion until golden. Cook the chicken.
2. Add the ginger, cumin, garam masala, tumeric, chilli, and salt for 2 minutes.
3. Add the tomatoes, yoghurt and milk. Simmer until the sauce thickens about 15 minutes.
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