Chicken Tikka Masala
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.97 out of 5 stars
(208)
Ingredients
4 servings
- 600g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
- 1/2 cup plain yoghurt, ( full fat best (Greek is fine)
- 6 cloves garlic (, minced (~1.5 tbsp)
- 1 tbsp fresh ginger (, grated)
- 1 tsp garam masala (Note 2)
- 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
- 1 tbsp vegetable oil
- 1/8 tsp cayenne pepper (optional)
- Pinch black pepper
- 2 tsp lemon juice
- 1 - 2 tbsp oil (Note 3)
- 2 tsp turmeric
- 1 tbsp garam masala (Note 2)
- 2 tsp coriander
- 1 tsp cumin
- 1/8 tsp cardamom powder
- 1/8 tsp cayenne pepper
- 3 tbsp (65ml) vegetable oil (Note 3)
- 30g / 2 tbsp unsalted butter OR ghee
- 1 onion, finely chopped (brown, white or yellow)
- 1 tsp salt
- 2 tbsp fresh ginger (, grated)
- 6 cloves garlic (, crushed or grated)
- 1 tbsp paprika (not smoked)
- 1 2/3 cups (400ml) tomato passata (tomato puree)
- 1 2/3 cups (400ml) water
- 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure is fine)
- 1 tsp sugar
- 50g / 3 tbsp unsalted butter OR ghee
- Basmati rice
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Preparation
Step 1
Chicken Tikka:
Step 2
Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
Step 3
Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
Step 4
Heat 1 tbsp 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. (Note 4, also Video helpful here) Remove into bowl.
Step 5
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
Step 6
Sauce:
Step 7
Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
Step 8
Add oil and butter. When butter is melted, add onions, ginger and salt.
Step 9
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.
Step 10
Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
Step 11
Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
Step 12
Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
Step 13
Simmer for 15 minutes, stirring occasionally.
Step 14
Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
Step 15
Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
Step 16
Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
Step 17
Optional: Sprinkle with a pinch of extra garam masala at the end.
Step 18
Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
Step 19
Save recipe for the next time?
