Chicken Tikka Kebabs With Almond Sauce

• 2/3 cup plain yogurt
• 2 tbsp tikka paste
• 1 inch piece ginger, peeled and grated
• 2 tsp sugar
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 1/4 lbs skinless chicken breasts, cut into strips
• None Pinch saffron strands
• 3/4 cup cream
• 3 tbsp ground almonds
• 1 tsp garam masala
• None None Rice, to serve
• None None Cilantro, chopped, to serve
• None None Lime wedges, to serve

1. Place yogurt and tikka paste in a non-metalic bowl. Add the ginger, sugar, chili powder and salt and stir well to combine. Add chicken and stir to coat. Cover and marinate for up to 1 hour at room temperature or overnight in fridge. If using wooden skewers, leave to soak in cold water for 20 minutes to prevent burning.
2. Soak saffron in 2 tbsp hot water for 5 mins. Place saffron liquid, cream, almonds, and garam masala in a pan. Heat until sauce boils and thickens. Remove from heat and season to taste.
3. Preheat broiler to high. Thread chicken on to 8 skewers. Broil for 8-10 minutes, turning once and brushing with remaining marinade until cooked. Reheat sauce. Serve kebabs with the sauce, rice, cilantro and lime wedges.

plain yogurt, tikka, ginger, sugar, chili powder, salt, chicken breasts, saffron strands, cream, ground almonds, garam masala, rice, cilantro, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/28183 (may not work)