Preparation time: 20 minutes plus 2 hrs chilling time
Cooking time: 20 minutes
1 pack Heck Chicken Sausages
2 tablespoons Tikka Masala paste
2 tbsp Greek yogurt
1 tablespoon sunflower or vegetable oil
2 green chillies deseeded and chopped.
1 medium onion skinned and finely chopped.
2 cloves garlic, crushed.
1 dessertspoon black onion seeds
1 tablespoon Tikka Masala paste
1 x 200g can chopped tomatoes.
1 tablespoon lemon juice
150ml coconut milk
2 tablespoons fresh coriander, chopped.
- Cut the chicken sausages in half. Place the Tikka paste and the yogurt into a medium bowl and stir until blended, add the cut chicken sausages and coat well with the spiced yogurt, cover and place in the refrigerator for 2 – 3 hrs.
- Heat the oil for the sauce in a medium saucepan, add the chilli, chopped onion, crushed garlic and onion seeds, gently fry for 5 minutes until the onion is just tinged with brown.
- Add the Tikka Masala paste to the onion mix and fry for 30 seconds then add the chopped tomatoes, lemon juice and coconut milk to the pan, gently bring to the boil, reduce the heat and simmer for 15 minutes until all the ingredients are blended, stir occasionally.
- Meanwhile grill the marinaded chicken sausages over a medium heat until brown and cooked through about 12 - 14 minutes, turning once. Place any of the residue spiced yogurt to the sauce while it is simmering.
- Remove the chicken sausages from the grill and add to the sauce along with the fresh coriander, heat through for a couple of minutes and serve with basmati rice and naan bread. Garnish sauce with sprigs of coriander.
Cooks Tip: If you don’t wish to have the Tikka Masala too spicy and hot reduce the quantities of Tikka Masala paste or use just one chilli, or a readymade Tikka Masala sauce could be used.