Chicken Tikka Kebabs With Almond Sauce - cooking recipe

Ingredients

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

Preparation

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.
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.
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.