Chicken Tikka Masala Recipe
Perhaps you're looking for something new to cook, perhaps you're missing your travels to India...perhaps you have no intention of cooking but are reading this anyway! Whatever reason you've found yourself here today, I hope you enjoy taking a look at my chicken tikka masala attempt!
This is probably my favourite thing to eat for dinner; I would eat tikka masala every single day if I could, so when I came across this recipe that's a great duplicate for takeaways, I was so excited, and now I make it all the time! It does require quite a lot of ingredients, but once you have them in your cupboard you can recreate it time and time again. This specific recipe I got from my favourite cooking blog - The Kitchen Sanctuary. I highly recommend checking out that blog if you'd like to expand your culinary repertoire.
So let's get started by marinating the chicken!
Ingredients: 4 chicken breasts 1/2 cup greek yoghurt 2 minced garlic cloves 1 tbsp minced ginger 1/3 of a lemon, juiced 1 tsp ground coriander 1/2 tsp tumeric 1/2 tsp cumin 1 tsp paprika 1 tsp chilli powder 1 pinch cinammon 1/2 tsp salt 1/2 tsp pepper 2 tbsp vegetable oil
Begin by cutting up the chicken breasts into chunks and then add them to a large bowl. From there, take all the other listed ingredients and add them into the bowl as well. Mix thoroughly until all combined.
Cover the bowl with some cling film, and pop it in the fridge for 2-3 hours.
Once it's around the time you want to eat, we'll move on to the tikka masala curry itself!
Ingredients: 1 tbsp vegetable oil 1 tbsp unsalted butter 1 chopped onion 3 minced garlic cloves 2 tbsp minced ginger 1 tsp garam masala 2 tsp ground coriander 2 tsp paprika 1 tsp cumin 1/2 tsp cinnamon 2 tbsp tomato puree 1 tin of chopped tomatoes 120ml water 180ml double cream 1 tbsp brown sugar
Add the oil and butter to a large frying pan and cook the onion for 4-5 minutes. Then add in the garlic, minced ginger, garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree (wow!).
Stir for 2-3 minutes. Then add in the chopped tomatoes and water and continue to stir. Bring to the boil, and then simmer for 15 minutes.
While your sauce is simmering, take the chicken that's been sitting in the fridge and grill for around 10 minutes until browned and cooked through.
After the 15 minutes is up, stir in the double cream and brown sugar. It should start to look like a typical tikka masala at this point. Then, add in the chicken, and cook for another 1-2 minutes to make sure the chicken is covered in the sauce.
and voila, that's the curry done! I like to serve this as a feast along with some pilau rice, naan bread, samosas, chicken pakora, and poppadoms; yummy!
I hope you found this recipe useful; if you attempt it yourself I'd love to know how it turned out!
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Until next time,