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Serves
US | Metric
Ingredients
Chicken
  • 4 Chicken breasts cut into chunks
  • 5 tbsps Natural yoghurt
  • 2 Heaped teaspoon Paprika
  • 2 Heaped teaspoon Tandoori masala powder
  • 1 Heaped teaspoon Chilli powder
  • 1 Juice of a lime
  • Pinch of salt and pepper
Sauce
  • 250 ml Chopped tomatoes (blended)
  • 5 tbsps Double Cream (or natural yoghurt)
  • 2 tsps Turmeric
  • 2 tsps Garam masala
  • 1 tsp Ground coriander
  • 2 tsps Paprika
  • 1 tsp Ground Cumin
  • 1 White onion finely diced
  • 4 tsps Garlic paste
  • 2 tsps Ginger paste
  • 3 tbsps Honey
Garnish
  • Chopped Coriander
  • 10 Garlic cloves sliced
Honey Garlic Masala Honey Garlic Masala
Honey Garlic Masala

If you like garlic, then this one is for you! Sweet and spicy garlic and honey sauce over chicken tikka chunks

Prep 1 hour
Total 13 hours

The night before, prep the chicken. Mix with all of the ingredients in a large bowl until completely combined and all the chicken is coated. Cover and refrigerate overnight.


Place the chicken chunks either onto skewers or in lines on a grill rack. Grill until the meat starts to char - its okay to let these go pretty black... still delicious! Flip and cook the other side and then set aside.


Heat some oil in a large skillet and throw in the garlic slices for the garnish. Cook until golden (about 2 minutes). Remove from pan. Set Aside.


Now throw in some more oil and then the onion. Cook until translucent and throw in a pinch of salt and pepper. Next, stir in the garlic and ginger pastes. Then add the spices and stir again. Pour in the tomatoes and honey and stir until combined. Turn the heat right down and simmer for 5 minutes then add in the double cream and stir. Plonk the chicken in and bring that back up to heat and serve.


Garnish with chopped coriander, a splash of cream and the garlic crisps.

Honey Garlic Masala Honey Garlic Masala
Honey Garlic Masala

If you like garlic, then this one is for you! Sweet and spicy garlic and honey sauce over chicken tikka chunks

favorite
print
like
Prep 1 hour
Total 13 hours
Serves
US | Metric
Ingredients
Chicken
  • 4 Chicken breasts cut into chunks
  • 5 tbsps Natural yoghurt
  • 2 Heaped teaspoon Paprika
  • 2 Heaped teaspoon Tandoori masala powder
  • 1 Heaped teaspoon Chilli powder
  • 1 Juice of a lime
  • Pinch of salt and pepper
Sauce
  • 250 ml Chopped tomatoes (blended)
  • 5 tbsps Double Cream (or natural yoghurt)
  • 2 tsps Turmeric
  • 2 tsps Garam masala
  • 1 tsp Ground coriander
  • 2 tsps Paprika
  • 1 tsp Ground Cumin
  • 1 White onion finely diced
  • 4 tsps Garlic paste
  • 2 tsps Ginger paste
  • 3 tbsps Honey
Garnish
  • Chopped Coriander
  • 10 Garlic cloves sliced

The night before, prep the chicken. Mix with all of the ingredients in a large bowl until completely combined and all the chicken is coated. Cover and refrigerate overnight.


Place the chicken chunks either onto skewers or in lines on a grill rack. Grill until the meat starts to char - its okay to let these go pretty black... still delicious! Flip and cook the other side and then set aside.


Heat some oil in a large skillet and throw in the garlic slices for the garnish. Cook until golden (about 2 minutes). Remove from pan. Set Aside.


Now throw in some more oil and then the onion. Cook until translucent and throw in a pinch of salt and pepper. Next, stir in the garlic and ginger pastes. Then add the spices and stir again. Pour in the tomatoes and honey and stir until combined. Turn the heat right down and simmer for 5 minutes then add in the double cream and stir. Plonk the chicken in and bring that back up to heat and serve.


Garnish with chopped coriander, a splash of cream and the garlic crisps.