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.
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.