Chicken Tikka Masala
Recipe VIDEO above. Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from supermarkets!Spice level: Low. Marinating time: 3 - 24 hours
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
- 2
Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
- 3
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.
- 4
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
- 5
Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
- 6
Add oil and butter. When butter is melted, add onions, ginger and salt.
- 7
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.
- 8
Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
- 9
Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
- 10
Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
- 11
Simmer for 15 minutes, stirring occasionally.
- 12
Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
- 13
Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
- 14
Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
- 15
Optional: Sprinkle with a pinch of extra garam masala at the end.
- 16
Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!