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Chicken Tikka Masala

 

Chicken Tikka Masala

This dish is made with chicken that gets marinated in a spicy curry sauce with plain yogurt and cooked with tomatoes, spices, and more plain yogurt. You can use breasts or thighs, and it's great served with rice.
Servings 4 servings

Ingredients
  

Chicken Tikka

  • 500 g Boneless Chicken Thighs cut into small chunks
  • 20 g Ginger-Garlic Paste
  • salt
  • 75 g Yogurt
  • 1/2 tbsp Kashmiri Chilli Powder
  • 1/2 tbsp Sweet Paprika Powder
  • 1/4 tbsp Turmeric Powder
  • 1/2 tbsp Garam Masala Powder
  • 10 ml Rapeseed Oil

Gram Flour Roux

  • 30 g Gram Flour
  • 20 ml Rapeseed Oil

Makhni Sauce

  • 20 ml Rapeseed Oil
  • 20 g Ginger-Garlic Paste
  • 1 Fresh Indian Green Chilli
  • 400 g chopped plum tomato (tin), pureéd
  • 2 tbsp Honey
  • 1/2 tbsp Kashmiri Chilli Powder
  • 1/4 tbsp Cardamom Powder
  • 1/4 tbsp Dried Kasoori Methi
  • 1/4 tbsp Garam Masala Powder
  • 50 g Unsalted Butter

Onion-Tomato Masala

  • 20 ml Rapeseed Oil
  • 1 Medium Onion chopped
  • 10 g Ginger-Garlic Paste
  • 1/2 tbsp Turmeric Powder
  • 1/2 tbsp Kashmiri Chilli Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Coriander Powder
  • 200 g Chopped Tomato tinned
  • Salt
  • 20 ml Single Cream

Instructions
 

Chicken Tikka

  • To prepare the gram flour roux, warm 20 ml of rapeseed oil, add 30 g of gram flour and cook over gentle heat until well mixed.
  • In a large bowl, add ginger-garlic paste, yogurt, ground spices and salt. Mix well and add the boneless chicken thighs, gram flour roux, rapeseed oil and mix well.
  • Transfer to a container and leave to marinate for a minimum of 4 hours in a refrigerator.
  • Pre-heat the oven to 200°c / gas mark 6.
  • Leave the marinated chicken at room temperature roughly 30 min prior to grilling.
  • To grill, place the chicken tikka on a cooking rack (with a drip tray below) and grill in the oven for 10-15 minutes.
  • Turn on the grill and finish the chicken tikka on the top shelf, turning occasionally until brown at the edges.
  • Remove and set aside to cool.

Makhni Sauce

  • Heat oil in a large saucepan; add ginger and garlic paste and 1 green chilli, sauté for a couple of minutes, add the pureed tomato, honey, chilli powder, cardamom powder, ground dried fenugreek leaves, garam masala and simmer for 20 minutes, covered with a lid.
  • Once cooked, add salt and butter, stir well and set aside.

Onion-Tomato Masala

  • Heat oil in a saucepan, add chopped onion and sauté until translucent.
  • Add ginger and garlic paste, followed by the ground spices and sauté a further 2 minutes.
  • Add the chopped tomato and sauté for 5 minutes.
  • Add salt, mix well, transfer to a bowl and set aside.

Finish

  • Heat the onion-tomato masala in a saucepan, add the chicken tikka andmakhni sauce; finish with cream, check seasoning and serve.