thick plain yogurt
ARVINDA’S TIKKA MASALA
boneless chicken breasts, cubed
red onion, cut into thin slices, to garnish
ARVINDA’S GARAM MASALA, to garnish
In a medium bowl, add the yogurt, ARVINDA’S TIKKA MASALA, lemon juice and salt. Mix well and add the chicken, coating it thoroughly. Cover and refrigerate for at least 2 hours (or overnight) to marinate.
Preheat the oven to 400F/200C/Gas Mark 6. Transfer the chicken to foil-lined baking sheet and bake for 15 minutes or until the chicken has lost its pinkness and the juices run clear. Remove from oven. Option: Grill on barbeque.
Transfer to a serving platter. Garnish with red onions and a sprinkling of ARVINDA’S GARAM MASALA. Serve with a variety of chutneys as an appetizer or on a bed of basmati rice and with naan for a meal.