Chicken Tikka Masala
Serves 4
Easy
Prep:
Cook:
marinade overnight
Chicken Tikka Masala is chunks of chicken marinated in spices and yogurt, which is then broiled, and served in a masala sauce. The sauce usually includes tomatoes, frequently as puree; cream and/or coconut cream; and various spices.
Skip to ingredients
Marinade
- 4 boneless chicken breasts
- Juice of 2 lemons
- 1 tsp salt
- 150ml plain yoghurt
- 1 tbsp pureed ginger
- 1 tbsp pureed garlic
- 1 1/2 tsp ground cumin
- 1 tbsp garam masala
- 1 tbsp smoked paprika
Sauce
- 4 boneless chicken breasts
- Juice of 2 lemons
- 1 tsp salt
- 150ml plain yoghurt
- 1 tbsp pureed ginger
- 1 tbsp pureed garlic
- 1 1/2 tsp ground cumin
- 1 tbsp garam masala
- 1 tbsp smoked paprika
- 2 tbsp clarified butter
- 1 large onion chopped
- 6 cardamom pods
- 1 cinnamon stick
- 4 cloves
- 2 tbsp pureed ginger
- 4 tbsp pureed garlic
- 400g chopped tomatoes
- 1 tbsp tomtato puree
- 2 green chillies
- 1 tsp sugar
- 50ml double cream
- 1 tsp paprika
- 1/2 tsp ground fenugreek leaves
- 1 tsp garam masala
- fresh corriander leaves
Method
step 1
First, cut the chicken into bite-sized chunks. Wash chicken pieces thoroughly, drain the water completely and pat dry.step 2
Mix all the marinade ingredients and marinade the chicken and refrigerate for at least 2 hrs (for best results, refrigerate overnight).Then bring it to room temperature before cooking.step 3
To make the sauce, heat the ghee or oil in a frying pan over a medium-high heat and add the chopped onions. Fry onions evenly until soft and golden brown. Add ginger garlic paste and fry to get an aroma.step 4
Meanwhile, grind the seeds from the cardamom pods, the cinnamon stick and cloves to a smooth powder using a pestle and mortar.Then adding the powdered spices, fry for a minute or so.step 5
Now, add tomatoes and tomato puree plus 300ml water, bring to a simmer, cook at medium heat until the oil starts to pool around the sides of the pan.step 6
Meanwhile, heat your grill as high as possible, and thread the chicken onto metal skewers well together. Put on a lined baking sheet as close to the grill as possible and grill chicken well on each side for about 8-10 minutes, until nicely charred at the edges.step 7
Puree the sauce until very smooth. Once the chicken is grilled, return the pureed sauce to the pan on a medium heat. Mix any remaining marinade into the sauce, along with the chillies, cream and paprika . Add the grilled chicken, fenugreek and garam masala into the pureed sauce and cook in a medium heat for about five minutes.step 8
Pour in the cream and garnish with coriander leaves, off the flame and serve it hot.
