Chicken Tikka Masala
Chicken Tikka Masala is a beloved classic, known for its rich, creamy tomato sauce and perfectly spiced, tender chicken. This dish combines the aromatic flavours of Indian cuisine with a touch of British influence, making it a favourite in households and restaurants worldwide. Enjoy a culinary journey that promises to delight your taste buds and impress your guests!
- COOKING TIME : 40 minutes
- PREPARATION TIME : 20 minutes
- DIFFICULTY : Low
- For the chicken marinade:
- 400 g Boneless chicken thigh pieces (4-5cm)
- 100 g Greek yoghurt
- ½ teaspoon Chilli pepper (red) powder
- ¼ teaspoon Turmeric
- ½ teaspoon Garam masala
- 1 tablespoon Ground coriander powder
- 1 tablespoon Honey
- 1 teaspoon Oil
- 1 teaspoon Rice vinegar
- Chilli flakes to taste
- Black pepper to taste
- ½ teaspoon Coriander Leaves
- ¼ teaspoon Cumin powder
- ¼ teaspoon Lemon juice
- 1 clove Chopped garlic
- Ginger to taste
- Salt to taste
- For the sauce:
- 100 g Onion
- ½ Green chilli (optional)
- 1 clove Garlic
- Ginger to taste
- ½ teaspoon Red chilli pepper powder
- 1 teaspoon Garam masala
- ½ teaspoon Coriander
- ½ teaspoon Cumin powder
- ½ teaspoon Sugar
- 200-250 g Tomato purée
- ½ cup Warm water
- 50 ml Fresh cream
- Oil to taste
- Salt to taste
- To serve:
- Sour cream to taste
- Coriander to taste
- White basmati rice (already cooked) to taste
Step 1
Prepare the Chicken Marinade
Cut the chicken into pieces of about 4-5 cm (not too small) and transfer to a bowl, ensuring they are not too moist (dry with paper towels if necessary).
Add the Greek yoghurt, red chilli pepper powder, turmeric, garam masala, ground coriander, cumin powder, honey, oil, rice vinegar, lemon juice, chopped garlic, ginger, chilli flakes, black pepper, and salt to the chicken. Mix well to coat the chicken evenly.
Cover the bowl with cling film and refrigerate for at least 8 hours, up to a maximum of 48 hours, to allow the flavours to develop.
Step 2
Make the Sauce
Heat two tablespoons of oil in a pan over medium heat. Add the finely chopped onion and a pinch of salt, and sauté until the onion is softened and translucent.
Add the crushed garlic, grated ginger, and chopped green chilli (if using). Sauté for another minute until fragrant.
Lower the heat and add the red chilli pepper powder, ground coriander, cumin powder, and garam masala. Toast the spices by stirring for about a minute.
Add the tomato purée and cook the sauce over medium heat for about 20 minutes until it has reduced and thickened. Stir in the sugar and adjust the consistency with warm water if needed.
Finally, add the fresh cream, mixing well to combine. Simmer for another 2 minutes.
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Step 3
Cook the Chicken
Drain the chicken from the marinade and brown in a hot pan over high heat, cooking until a nice crust forms on the outside. The chicken should be slightly charred but not fully cooked through.
Add the browned chicken to the tomato and cream sauce. Reduce the heat to low and let it simmer for about 10 minutes, or until the chicken is fully cooked and tender.
Serve the chicken tikka masala with cooked basmati rice. Garnish with chopped coriander leaves and a dollop of sour cream. Optionally, add a few drops of lime juice for extra tang.
Additional Tips
- You can add chopped peppers, making sure to cook them separately from the chicken and add them only at the end.
- You can serve the chicken tikka masala with a few drops of lime juice.
- If you don't want a too acidic taste you can avoid the lemon juice.
- If you're short on time, you can marinate the chicken for just 3 hours, but the flavour will be slightly less intense.
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