Chicken Tikka Masala

Recipe courtesy of http://www.recipetineats.com
Ingredients

1.2lb chicken thigh (boneless, skinless), cubed

For marinade

1/2 cup plain yoghurt, full fat best (Greek is fine)

6 cloves garlic , minced

1 tbsp fresh ginger , grated

1 tsp garam masala

1 tsp each salt, cumin, ground coriander, paprika

1 tbsp vegetable oil

1/8 tsp cayenne pepper

Pinch black pepper

2 tsp lemon juice

1 – 2 tbsp oil

The night before
Cooking Chicken:
Curry Sauce Spices:

2 tsp turmeric

1 tbsp garam masala

2 tsp coriander

1 tsp cumin

1/8 tsp cardomon powder

1/8 tsp cayenne pepper

Curry Sauce:

3 tbsp vegetable oil

2 tbsp unsalted butter OR ghee

1 onion, finely chopped

1 tsp salt

2 tbsp fresh ginger , grated

6 cloves garlic , crushed or grated

1 tbsp paprika

1 2/3 cups tomato passata (tomato puree)

1 2/3 cups water

(1/3 cup + 1 tbsp) cream

1 tsp sugar

3 tbsp unsalted butter OR ghee

Directions
Chicken Tikka:

Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.

Cover with cling wrap and leave in fridge to marinate overnight

Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred. Set aside

You might want to eat it just like this!

Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.

Sauce:

Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.

Add oil and butter. When butter is melted, add onions, ginger and salt.

Cook, stirring constantly to ensure it doesn’t burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 – 7 minutes.

Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.

Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.

Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.

Simmer for 15 minutes, stirring occasionally.

Pour curry into a bowl, then use a stick blender to puree until smooth

Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.

Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.

Optional: Sprinkle with a pinch of extra garam masala at the end.

Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!

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