Chicken Tikka Masala Recipe

Everyone loves a great dish of Chicken Tikka Masala, so here is one of many Chicken Tikka Masala Recipes out there for you to follow to make your own at home. If you are going to make the meat version you need to marinate overnight in the fridge. Start with boned chicken, three breasts or 6 thighs should do.

Chicken Tikka Masala Ingredients:

The Marinate:

juice of 2 limes

1 tsp paprika

11/2 tsp cumin seeds

1/2 tsp coriander seeds

2 shallots, roughly chopped

4 large garlic cloves, roughly chopped

1 by 2 inch piece fresh root ginger, roughly chopped

2 green chillies, deseeded and roughly chopped

1 cup plain Greek-style yogurt

1/2 tsp ground garam masala

1 tbs vegetable oil

Chicken Tikka Masala Recipe: 

Combine the lime juice and paprika and put the chicken in it or drizzle over.

Heat a small heavy-based frying pan over a moderate heat.

Add the cumin and coriander seeds and roast for about 1 minute, shaking the pan to prevent them scorching. Grind to a fine powder in a pestle and mortar, a spice mill or a coffee grinder.

Put the shallots, garlic, ginger and chillies into a food processor. Drain the lime juice and paprika mixture from the chicken and add to the onion mixture. Process until smooth.

Tip into a mixing bowl and stir in the yogurt, garam masala and half the coriander and cumin powder.

Pour the spiced yogurt mixture over the chicken, turning every piece so that it’s evenly coated. Cover with cling film and marinate overnight in the fridge.

After the chicken is marinated cook on the grill at the hottest setting. Cook for 5-7 minutes on a side, you want it to char lightly. Retain the cooking juices. Place the cooked chicken on a plate in the oven to keep it warm.

The sauce:

16oz canned chopped tomatoes

1 rounded tsp tomato purée

handful of coriander leaves, roughly chopped

1 by 2 inch piece fresh root ginger, grated

1 tsp lime juice

1/2 tsp sugar

2tbs butter

cup cream

Combine the tomatoes, tomato purée, coriander leaves, ginger, lime juice, sugar and remaining cumin and coriander powder in a blender or food processor and process until smooth.

Heat the butter in a saucepan and, when melted, add the spiced tomato mixture and cream.

Bring to simmering point, then strain in the reserved cooking juices.

Cut the chicken thighs into chunks and add.

Reheat and serve piping hot, with Indian breads.

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