Traditional Indian Tikka Masala is a spicy, tomato-based dish made with marinated chicken pieces cooked in a creamy tomato-based sauce and spiced with an array of aromatic spices. This recipe creates a similar flavour profile, but uses tandoori spices to give the sauce a bold, smoky edge, a sure hit with family and friends.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Tandoori Spiced Tikka Masala
Servings: 8 People
Ingredients
For the marinade:
- 2.5 Kg Chicken Breasts , without the skin and cut in 3cm cubes
- 400 g Strained Yoghurt
- 2- inch fresh Ginger , grated
- 6 cloves Garlic , smashed
- 50 ml Lemon Juice
- 1 tbsp Sweet Smoked Paprika
- 1 ½ tbsp Tandoori Spice Mixture
- 1 tbsp Garam Masala
- 1 tsp Sea Salt
For the sauce:
- 600 ml Fresh Cream
- 300 ml Coconut Milk
- 400 ml Coconut Cream
- 500 ml Tomato Passata
- 5 tbsp Tomato Paste
- 130 g Unsalted Butter
- 3 tbsp Peanut Oil
- 2- inch fresh Ginger , grated
- 4 cloves Garlic , finely minced
- 2 Medium White Onion , finely chopped
- 1 tbsp Sweet Paprika
- 1 tsp Cumin , ground
- 2 tbsp Tandoori Spice Mixture
- 1 tbsp Hot Smoked Paprika
- 1 tbsp Turmeric
- 1 tbsp Coriander , ground
- 1 ½ tsp Kaffir Leaves , ground
- ⅓ cup Fresh Coriander , roughly chopped
- 1 red Chilli , thinly sliced for garnish
- 1 tbsp Toasted Almond Slivers , for garnish
- 1 tbsp Sea Salt
- 1 tsp freshly ground Black Pepper
For the Rice:
- 800 g Rice , long grain
- 1 Bunch Fresh Coriander , leaves picked and chopped
- 6-8 Scallions , white and green parts, finely sliced
- 2000 ml Chicken Broth , warm
- 60 ml Vinaigrette , recipe in dressings section
- 2 tbsp dry Coriander , ground
- 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.
- Next day and an hour before cooking, take the chicken out of the refrigerator to come to room temperature.
- 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 cream and bring to a boil. Reduce the heat, give it a good stir and simmer for 10’ uncovered. Next add the cream, mix well and keep aside.
- For the rice, place a large pot over high heat, pour the broth and season with the salt and pepper. Cover the pot with its lid, bring to a boil, add the rice and the dry coriander and simmer as per package instructions making sure that the liquid is not completely absorbed. If so, add a bit more.
- Turn off the heat, open the lid and strain the rice. Keep aside to cool. Once cooled, place the cooled rice in a large bowl and mix with the coriander and scallions. Pour the dressing, mix again, taste and season accordingly.
- 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.
- Use a dish with a 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 on top of the rice and garnish with fresh chillies and hot paprika.
