Creamy, tangy, aromatic and spicy. They simply `love it’!
Chicken Tikka Masala
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!
To make the Marinade add Pissourkotiko Sheep Yoghurt along with
the Ginger
smashed Garlic
Lemon Juice,
Sweet Paprika, Cumin and Garam Masala
and Salt
Mixing well and
adding the Chicken, mixing well and refrigerating overnight.
Next day, take an oven-proof dish lined with a grill rack and place the chicken pieces on the rack. Place in the oven grill for 12’.
For the Sauce, add the oil,
and a minute later add the onions,
and ginger, sauteing for 3-4’
Add the garlic,
and sauté for 30’’.
Next add the spices, Cumin, Sweet Paprika, Garam Masala,
Hot Paprika
Turmeric and Coriander
the ground Kaffir Leaves
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 water,
bring to a boil, reduce the heat and simmer for 10’.
Next add the cream,
season with salt & pepper,
mix well and add the chicken pieces,
increase the heat and cook for 8’.
Stir in the clarified butter and mix well.
Here you can find more of my Chicken Recipes.
Chicken Tikka Masala
Servings: 6 People
Ingredients
For the marinade:
- 750g Chicken Breasts , without the skin and cut into 2½ cm cubes
- 750g Chicken Thighs , without the skin and cut into 2½ cm cubes
- 175g Pissourkotiko Sheep Yoghurt , Charalambides Christis
- 1 inch fresh Ginger , grated
- 3 cloves Garlic , smashed
- 30ml Lemon juice
- 1 tbsp sweet Paprika
- 1 tbsp Cumin , ground
- 1 tbsp Garam Masala
- ½ tbsp Sea Salt
For the sauce:
- 250ml Dairy Cream Light 17% fat , Charalambides Christis
- 600ml Tomato Passata
- 200ml Water
- 1½ tbsp tomato paste
- 3 tbsp Peanut Oil
- 1 inch fresh Ginger , grated
- 2 cloves Garlic , finely minced
- 1 white Onion , finely chopped
- ⅓ cup fresh Coriander , roughly chopped
- 1 tbsp Cumin , ground
- 1 tbsp sweet Paprika
- 1 tbsp Garam Masala
- ½ tbsp Hot Paprika , or Chili Powder
- ½ tbsp Turmeric
- ½ tbsp Coriander , ground
- 1 tsp Kaffir leaves , ground
- 1 red Chilli , thinly sliced for garnish
- 1 tbsp Almond Slivers , Toasted, for garnish
- 75g Gee (clarified butter) , or Unsalted Butter
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- 1 tsp Sea Salt
- ½ 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.
- 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 the chicken pieces on the rack. Place in the oven grill for 12’ without turning, aiming for a bit of char to be achieved on the ends of the chicken cubes. Remove from the oven and keep aside covered with foil.
- Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the onions and ginger, sauteing for 3-4’ until translucent. Add the garlic and sauté for 30’’. 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 water and bring to a boil. Reduce the heat, give it a good stir and simmer for 10’. Next add the cream, season with salt & pepper, mix well and add the chicken pieces, increase the heat and cook for 8’. Finally stir in the clarified butter, mix well and serve in individual plates, preferably on top of Basmati rice and garnish with the chopped coriander, chillies and almonds.
