SILKEN CHICKEN 'TIKKA MASALA'

Steps:

• Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
• Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
• Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
• Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
• FOR THE SAUCE:.
• Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
• Add the ginger and garlic and continue to fry,stirring for 1 minute.
• Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
• Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
• Add the salt and the stock and bring to a simmer.
• Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
• Stir in the garam masala and fresh coriander,taste and add more salt if needed.
• When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.