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Clean recipe · recipetineats.com

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

Original recipe: recipetineats.com

Yield:
4 servings
Prep:
15 min
Cook:
45 min
Total:
60 min
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Chicken Tikka Masala

Ingredients

  1. 600g/ 1.2lb chicken thigh ((boneless, skinless), cut into 3cm / 2.2" cubes (Note 1))
  2. 1/2 cup plain yoghurt, ( full fat best (Greek is fine))
  3. 6 cloves garlic (, minced (~1.5 tbsp))
  4. 1 tbsp fresh ginger (, grated)
  5. 1 tsp garam masala ((Note 2))
  6. 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
  7. 1 tbsp vegetable oil
  8. 1/8 tsp cayenne pepper ((optional))
  9. Pinch black pepper
  10. 2 tsp lemon juice
  11. 1 - 2 tbsp oil ((Note 3))
  12. 2 tsp turmeric
  13. 1 tbsp garam masala ((Note 2))
  14. 2 tsp coriander
  15. 1 tsp cumin
  16. 1/8 tsp cardamom powder
  17. 1/8 tsp cayenne pepper
  18. 3 tbsp (65ml) vegetable oil ((Note 3))
  19. 30g / 2 tbsp unsalted butter OR ghee
  20. 1 onion, finely chopped ((brown, white or yellow))
  21. 1 tsp salt
  22. 2 tbsp fresh ginger (, grated)
  23. 6 cloves garlic (, crushed or grated)
  24. 1 tbsp paprika ((not smoked))
  25. 1 2/3 cups (400ml) tomato passata ((tomato puree))
  26. 1 2/3 cups (400ml) water
  27. 100 ml (1/3 cup + 1 tbsp) cream ((thickened or pure is fine))
  28. 1 tsp sugar
  29. 50g / 3 tbsp unsalted butter OR ghee
  30. Basmati rice

Instructions

  1. Chicken Tikka:

    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. Sauce:

    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!