Chicken tikka masala recipe

Chicken tikka masala recipe

The dish of a thousand recipes and probably most well know as being an ‘English’ curry.

Over the years I’ve seen and cooked so many variations of this. This is the recipe that I’m currently using.

I’ll do a post soon on how to butcher a whole chicken (saves a lot of cash!) but you can use any kind of chicken meat you like, alternatively the sauce (which is made separately) can just be a base for a vegetable curry.

Ingredients (serves 4-6)
For the sauce
  •     2 large onions, or 3-4 medium
  •     2 red peppers
  •     2 tins of chopped tomatoes
  •     2-4 tbsp garlic paste
  •     2-4 tbsp ginger paste
  •     2 tbsp tomato paste
  •     2-3 tbsp cumin seeds
  •     5-10g dried curry leaves
  •     1 tbsp paprika (not smoked)
  •     2-3 tbsp garam masala
  •     2-5tbsp double cream
  •     Salt and pepper
  •     Chilli powder (optional)
For the chicken
  •     1 whole chicken, cut into parts and thickly diced, or 500-900g of thickly diced chicken meat
  •     250-300g natural yoghurt
  •     1 tbsp garlic paste
  •     1 tbsp ginger paste
  •     2-4 tbsp mint sauce (shop bought or homemade)
Equipment
  •     Mixing bowl
  •     Knife
  •     Chopping board
  •     Immersion blender/ food processor
  •     Roasting tray or oven dish
  •     Saucepan
  •     Wooden spoon
  •     Cling film
  •     Tin foil
  •     Slotted spoon
Cooking method (optional 1.5-2+ hours)
  1.     First to marinade the chicken, put the largely diced meat into a mixing bowl with the yoghurt, garlic, ginger, salt, pepper and mint sauce. Mix well, cover and put in the fridge (preferably overnight).
  2.     Finely dice the onion. Heat some oil on a medium heat in a pan, when warm add the onion, cumin seeds and curry leaves. Cook for 3-5 minutes stirring occasionally until the onion is soft.
  3.     Slice the red pepper, doesn’t have to be neat but not too thick, add to the pan and cook for another 3-5 minutes.
  4.     Add the garlic and ginger paste and cook for another 2-4 minutes.
  5.     Mix the dry spices with a little water to make a paste, then mix with the tomato paste, add to the pan and cook for another 3-5 minutes.
  6.     Add the tinned tomatoes, reduce the heat and simmer for 15-20 minutes.
  7.     Remove from the heat to cool. Heat the oven to 180°c (fan) and put the chicken in a roasting tray or oven dish and cover with tin foil, cook for 30-40 minutes until the chicken is cooked.
  8.     Remove the chicken from the oven. Now blend the sauce with your immersion blender/food processor until smooth and return to a low heat.
  9.     Remove the chicken from the baking dish with a slotted spoon into the sauce. Pour any remaining liquid in the baking tray into the sauce, cover with a lid and cook for 20+ minutes.
  10.     Tikka break and have some curry.
Chicken tikka, tell me what’s wrong..

Another chicken tikka recipe to add the the masses.

It seems there’s a ton of claims as to where it originated, mainly either India, or the UK but it seems pretty conclusive whoever came up with it was of Indian decent.

The masala refers to the sauce, chicken tikka refers to the marinating and roasting of the chicken.

Supposedly here in England it’s one of our nations favourite dishes!

Post a Comment

0 Comments