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 an herbed jasmin rice the recipe of which can be found in this link.
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!
Here you can see more of my Chicken recipes.
Chicken Tikka Masala
Servings: 8 People
Ingredients
For the marinade:
- 8 Chicken Breasts , without the skin and cut in 3-4 cm cubes
- 250 gr Strained Yoghurt
- 1 inch fresh Ginger , julienned and minced
- 8 cloves Garlic , smashed
- 50 ml Lemon juice
- 1 tablespoon sweet Paprika
- 1 tablespoon Cumin , ground
- 1 tablespoon Garam Masala
- 1 tablespoon Sea Salt
For the sauce:
- 1500 ml Tomato Passata
- 600 ml Water
- 500 ml Whipped Cream , Fresh Cream
- 2 tablespoons tomato paste
- 3 tablespoons Peanut Oil
- 1 inch fresh Ginger , julienned and minced
- 5 cloves Garlic , finely chopped
- 2 white Onions , finely chopped
- ⅓ cup fresh Coriander , roughly chopped
- 1 tablespoon sweet Paprika
- 1 tablespoon Cumin , ground
- 1 tablespoon Garam Masala
- 1 tablespoon Chili Powder
- 1 tablespoon Turmeric
- 1 tablespoon Coriander , ground
- 1 teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
- 1 teaspoon Sea Salt
- 1 teaspoon 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 set the rack to the middle position.
- Take an oven-proof dish lined with a grill rack and place the chicken pieces on the rack. Place in the oven and cook for 15 minutes aiming for a bit of dark colour 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 cast-iron casserole and place on medium heat. Add the oil and a minute later add the onions, garlic and ginger, sauteing for 3-4 minutes until translucent. Increase the heat add the spices cooking for no more than 30 seconds while stirring. Add the tomato paste and cook for further 30 seconds 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 minutes. Next add the cream, mix well and add the chicken pieces, increase the heat and cook for 3-4 minutes.
- Serve in individual plates, preferably next to Herbed Jasmin rice and garnish with the chopped coriander.
