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Chicken Tikka Masala

Chicken Tikka Masala

Delicious Chicken Tikka Masala made with marinated chicken, a rich curry sauce, and aromatic spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 3 hours
Total Time 4 hours
Course main dish
Cuisine Indian
Servings 5 servings
Calories 400 kcal

Equipment

  • Non-stick pan
  • stick blender

Ingredients
  

Chicken Tikka Marinade

  • 600 g chicken thigh (boneless, skinless), cut into 3cm cubes
  • 0.5 cup plain yoghurt full fat best (Greek is fine)
  • 6 cloves garlic, minced approximately 1.5 tbsp
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika sweet, normal or smokey
  • 1 tablespoon vegetable oil
  • 0.125 teaspoon cayenne pepper optional
  • a pinch black pepper
  • 2 teaspoon lemon juice

Cooking Chicken

  • 1-2 tablespoon oil

Curry Sauce Spices

  • 2 teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 teaspoon coriander
  • 1 teaspoon cumin
  • 0.125 teaspoon cardamom powder
  • 0.125 teaspoon cayenne pepper

Curry Sauce

  • 3 tablespoon vegetable oil
  • 30 g unsalted butter OR ghee
  • 1 onion finely chopped brown, white or yellow
  • 1 teaspoon salt
  • 2 tablespoon fresh ginger, grated
  • 6 cloves garlic, crushed or grated
  • 1 tablespoon paprika not smoked
  • 1.666 cups tomato passata tomato puree
  • 1.666 cups water
  • 100 ml cream thickened or pure is fine
  • 1 teaspoon sugar
  • 50 g unsalted butter OR ghee

Serving

  • Basmati rice

Instructions
 

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 (3 hours minimum).
  • Heat 1 tablespoon 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 – don’t worry if not cooked inside. Remove into bowl.
  • 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!

Notes

Chicken should not be tried with chicken breast for best results. Marinating can be done for up to 48 hours. The curry is best when freshly made.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
Keyword Chicken Tikka Masala, comfort food, curry, Indian cuisine, spicy chicken
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