CHICKEN TIKKA MASALA

CHICKEN TIKKA MASALA

Melt in your mouth chicken that is  just so full of flavour in a lusciously creamy and aromatic sauce which is beautifully balanced with a number of different spices, tomatoes and golden fried onions. Finished off with a drizzle of cream and a sprinkle of coriander. This curry is just pure decadence.

Chicken tikka masala is my favourite childhood curry and is the most famous & beloved curry in Britain. There is a lot of debate over the origin of this curry and whether it was first created in India and is actually a Punjabi dish or was created as a result of a disgruntled British Aristocrat who found his chicken to be dry and so the chef added a curry sauce. Some say chicken tikka masala was created in  Britain or even indeed in a Scottish curry house where a customer was unhappy with his chicken tikka being too dry, so it was sent back to the kitchen where the restaurant owner topped it with a spiced tomato soup that he was drinking! I guess we will never ever really know how this beloved curry was created but one thing is for sure it is loved by many.

Tender pieces of aromatic chicken  float in a velvety orange red sea of spiced  creamy tomato sauce. Traditionally the chicken is cooked in a tandoor oven to get the beautiful smokiness and char, and I try to replicate this by browning and charring the beautifully marinated chicken on high heat in a pan and then fully cooking the chicken through in the sauce so that it can absorb even more flavour. You could also use the barbecue or cook the chicken in the oven. Whichever way you choose, you will not believe how easy this is to make at home and just how beautifully delicious this is.

This curry is just pure indulgent comfort and so much better then what you get in the restaurants. Sadly, in a lot of the Indian restaurants around the UK the curries have lost their authentic touch and tend to be full of sugar and heavy cream without the beautiful balance  of spices. If you want to taste an authentic style tikka curry masala this is the recipe for you!

CHICKEN TIKKA MASALA

January 8, 2019
: 4
: 5 min
: 40 min

Melt in your mouth chicken that is just so full of flavour in a lusciously creamy and aromatic sauce which is beautifully balanced with a number of different spices, tomatoes and golden fried onions. Finished off with a drizzle of cream and a sprinkle of coriander. This curry is just pure decadence.

By:

Ingredients
  • Marinade:
  • 500g chicken breast, cut into pieces
  • ½ cup (140g) Greek yogurt
  • 1 tbsp lemon juice
  • ½ tsp garlic paste
  • ½ tsp ginger paste
  • ½ tsp Kashmiri red chilli powder
  • 1 ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tbsp tandoori masala
  • 2 tbsp oil for frying the chicken
  • Sauce:
  • 2 tbsp oil
  • 1 cup (1 large) onion, finely sliced
  • 1 tsp cumin seeds
  • 1tbsp garlic paste
  • 2 cups (2 – 3 large) tomatoes, finely diced
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tbsp tandoori masala
  • ½ tsp salt
  • 1 cup (250ml) double cream
  • 1 tsp honey
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp garam masala
  • Garnish:
  • Cream
  • Coriander leaves
Directions
  • Step 1 Combine all the marinade ingredients (other than the chicken) into a smooth paste and then add the chicken pieces and leave to marinate for a minimum of 2 hours. The longer it can marinate the more flavourful the chicken.
  • Step 2 Heat 2 tbsp of oil and on very high heat brown the chicken, getting the edges charred. Don’t worry about cooking the chicken fully, you just want to get some nice char on it at this point. Remove chicken pieces from the pan and set aside.
  • Step 3 Heat another 2 tbsp of oil in the pan and add the onions frying on medium heat until they turn golden.
  • Step 4 Push the onions to the side and in the centre of the pan add the cumin seeds, giving them a few seconds to crackle.
  • Step 5 Add the garlic and stir continuously until the raw smell has gone, approximately 2 minutes.
  • Step 6 Add the Kashmiri chilli, coriander, cumin, turmeric, tandoori masala and salt. Keep stirring the spices with the remaining ingredients for 2 – 3 minutes.
  • Step 7 Mix in the tomatoes and cook on medium low until the tomatoes have dissolved into the mixture and you can see some oil coming up on the sides, approximately 6-8 minutes.
  • Step 8 Pour in the cream and honey and cook the sauce for a further 2 – 3 minutes.
  • Step 9 Add the chicken pieces into the sauce and cook for 5 – 8 minutes, until the chicken has fully cooked through.
  • Step 10 Sprinkle the methi and garam masala and mix well to fully combine.
  • Step 11 Serve with a drizzle of cream and a sprinkle of fresh coriander leaves.
  • Step 12 Enjoy x

 



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