Chicken Tikka Marsala

• 1-1/2 chicken, diced
• 3 to 6 cloves garlic, chopped, to taste
• 1 lg. onion, very finely chopped
• Chicken stock
• Water
• Oil
• ghee for frying
• Rice
• 2 tbsp. cummin seeds
• 2 tbsp. coriander seeds
• 2 tbsp. paprika
• 1 tsp. mango powder (optional)
• 1 tsp. chili powder (optional
• to taste)
• 1 dash of red food colouring (optional, but it looks nice)
• 1 lime, juice of
• 10 oz. good thick yogurt
• Salt, to taste

1. Grind the spices and mix with marinade ingredients.
2. Immerse chicken in marinade and leave in the fridge for 24 hours.
3. Heat Oil in a frying pan (skillet!)
4. or wok until very hot Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan).
5. Remove chicken and keep warm.
6. Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp.
7. of cummin and coriander may 'lift' it a little Simmer until chicken is cooked and Sauce is nice and thick.

chicken, garlic, onion, chicken, water, oil, ghee, rice, cummin seeds, coriander seeds, paprika, mango, chili powder, colouring, lime, yogurt, salt

Taken from www.foodgeeks.com/recipes/405 (may not work)