Continental Recipe

Perfect Chicken Tikka Masala

Perfect Chicken Tikka Masala

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in spiced gravy. The gravy is usually creamy and orange-coloured.

The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.

 

RECIPE INGREDIENTS

For the chicken marinade:

800g boneless and skinless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1/2 teaspoon ground red chili powder

1 teaspoon of salt

 

For the sauce:

2 tablespoons of vegetable/canola oil

2 tablespoons butter

1 large onion finely diced

1 1/2 tablespoons garlic finely grated

1 tablespoon ginger finely grated

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1 teaspoon turmeric powder

1 teaspoon ground coriander

400g tomato puree

1 teaspoon Kashmiri chili (optional)

1 teaspoon ground red chili powder 

1 teaspoon salt

1 1/4 cups of heavy or thickened cream 

1 teaspoon brown sugar

1/4 cup water if needed

4 tablespoons Fresh cilantro or coriander to garnish

 

 

DIRECTIONS ON PERFECT CHICKEN TIKKA MASALA

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for an hour (or overnight)

Over medium-high heat, heat oil in a large skillet or pot. When sizzling, add chicken pieces making sure not to crowd the pan.

Fry until browned for only 3 minutes on each side. Set aside and keep warm.

 

Making Sauce:

Melt the butter in the same pan. Fry the onions until soft.

Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally

READ ALSO:   How To Prepare Fried Cabbage

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

Pour in the water to thin out the sauce, if needed.

Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade bread!

 

HERE ARE SOME RECIPES TO TRY ON:

PERFECT WELSH RABBIT

BRITISH FISH AND CHIPS

LANCASHIRE HOTPOT

HOMEMADE SALMON CROQUETTES

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Perfect Chicken Tikka Masala

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 10 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the chicken marinade:
  • 800g boneless and skinless chicken thighs
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground red chili powder
  • 1 teaspoon of salt
  • For the sauce:
  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 1 large onion finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 400g tomato puree
  • 1 teaspoon Kashmiri chili (optional)
  • 1 teaspoon ground red chili powder 
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream 
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Instructions

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for an hour (or overnight)
  • Over medium-high heat, heat oil in a large skillet or pot. When sizzling, add chicken pieces making sure not to crowd the pan.
  • Fry until browned for only 3 minutes on each side. Set aside and keep warm.
  • Making Sauce:
  • Melt the butter in the same pan. Fry the onions until soft.
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally
  • Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  • Pour in the water to thin out the sauce, if needed.
  • Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade bread!

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