It may sound complicated and difficult but trust me that once the spices are in hand (and these are spices that we usually have in our pantry), it is straight forward dish to make that pleases everyone. So much fresher and aromatic worth doing yourself instead of using ready-made pastes.
Serve next to Cumin Basmati Rice
Tikka Masala with Cumin Basmati Rice
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here are some more of my Indian Recipes.
Tikka Masala with Cumin Basmati Rice
Servings: 6 People
Ingredients
For the marinade:
- 2 Kg Chicken Breasts , without the skin and cut in 2 ½cm cubes (or half chicken breasts and half chicken thighs
- 300 g Strained Yoghurt
- 2 inch fresh Ginger , grated
- 6 cloves Garlic , smashed
- 50 ml Lemon Juice
- 1 tbsp Sweet Smoked Paprika
- 1 tbsp Cumin , ground
- 1 ½ tbsp Garam Masala
- 1 tbsp Sea Salt
For the sauce:
- 400 ml Fresh Cream
- 400 ml Coconut Milk
- 1000 ml Tomato Passata
- 3 tbsp Tomato Paste
- 3 tbsp Peanut Oil
- 2 inch fresh Ginger , grated
- 4 cloves Garlic , finely minced
- 1 Large White Onion , finely chopped
- ⅓ cup Fresh Coriander , roughly chopped
- 1 tbsp Sweet Paprika
- 1 tbsp Cumin , ground
- 2 tbsp Garam Masala
- 1 tbsp Hot Smoked Paprika
- 1 tbsp Turmeric
- 1 tbsp Coriander , ground
- 1 tsp Kaffir Leaves , ground
- 1 red Chilli , thinly sliced for garnish
- 1 tbsp Toasted Almond Slivers , for garnish
- 100 g Unsalted Butter
- 1 ½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- The night before whisk well all the marinade ingredients in a large bowl and toss in the chicken to coat all pieces. Place in the refrigerator covered with plastic wrap.
- An hour before cooking take the chicken out of the refrigerator.
- Take a large and deep pot or cast-iron casserole and place on medium heat. Add the oil and a minute later add the onions, sauteing for 3-4’ until translucent. Add the garlic and ginger and sauté for one more minute. Increase the heat and add the spices cooking for no more than 30’’ while stirring. Add the tomato paste and cook for further 30’’ while continuing stirring.
- Pour in the passata along with the coconut milk and bring to a boil. Reduce the heat, give it a good stir and simmer for 10’. Next add the cream, mix well and keep aside.
- In the meantime, turn on the oven to max temperature with the air circulation and grill-broiler on and set the rack to the top position.
- Take an oven-proof dish lined with a grill rack and place half the chicken pieces on the rack. Place in the oven and grill for 10’ turning halfway through, aiming for a bit of charred colour to be achieved on the ends of the chicken cubes. Repeat for the rest of the chicken and remove from the oven and add to the pot with the sauce, increase the heat and cook for 3-4 minutes. Finally stir in the butter to melt and serve in individual plates, preferably on top of the cumin Basmati rice and garnish with the chopped coriander, chillies and almonds.
