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Chicken Tikka Masala

By Pauldh69 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • marinade overnight
  • Easy
  • Serves 4
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.
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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.
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