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Creamy chicken tikka

Creamy chicken tikka recipe

creamy chicken tikka




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    • 4 chicken breast fillets
    • 2, 5 cm piece fresh ginger, peeled and grated
    • 2 cloves garlic, finely chopped
    • 5 ml chilli powder
    • salt and freshly ground black pepper to taste
    • 30 ml fresh coriander, chopped
    • juice of 1 lime
    • 30 ml Clover Ghee
    • Tikka masala
    • 30 ml Clover Ghee
    • 1 onion, finely chopped
    • 1 red chilli, seeded and finely chopped
    • 5 ml ground turmeric
    • 300 ml Clover Fresh Cream
    • juice of half a lemon
    • 1 handful fresh coriander leaves to garnish
    • To serve
    • 625 ml cooked basmati rice
    • 4 - 6 fresh naan breads

    Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 15 ml ghee.

    Marinate for 2 hours.

    Heat the remaining ghee in a heavy-based frying pan.

    Remove the chicken from the marinade and fry for 5 - 7 minutes or until golden brown.

    For sauce, heat the ghee in a heavy-based saucepan and sauté the onion and chilli for 5 - 8 minutes or until onion is translucent.

    Add the turmeric and cook for 30 seconds.

    Stir in the cream and cook gently for a couple of minutes.

    Add chicken into the creamy sauce.

    Allow to simmer for about 3 - 5 minutes or until the chicken is cooked through.

    Add lemon juice and seasoning to taste.

    Garnish with coriander and serve with rice and/or naan.