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CHICKEN TIKKA MASALA

Spicy and Creamy Chicken Tikka Masala Made with Kitchen Staples
Spicy and Creamy Chicken Tikka Masala Made with Kitchen Staples

CHICKEN TIKKA MASALA

Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. Serve with Basmati Rice Pilaf.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 people

Ingredients
  

  • CHICKEN
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken
  • breasts trimmed
  • 1 cup plain whole-milk yogurt or buttermilk
  • 2 tablespoons vegetable oil
  • Ginger, Garlic and Green chili paste Add the chopped chillies to a small mixer jar. Add the ginger to the same jar. Add salt to the mixer jar. Salt acts as a preservative, increasing the shelf life of the gingergreen chili paste.
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves minced
  • 4-6 chopped green chillies depending on heat
  • 1 teaspoon crushed chillies flakes 
  • SAUCE
  • 3 tablespoons vegetable oil
  • 1 onion chopped fine
  • 2 garlic cloves minced
  • 2 teaspoons grated fresh ginger
  • 1 serrano chile stemmed, seeded, and minced
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 400 g chopped tomatoes
  • Salt
  • cup heavy cream
  • ¼ cup chopped fresh cilantro

Instructions
 

  • FOR THE CHICKEN:
  • Combine salt, cumin, coriander, and cayenne in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour.
  • Meanwhile, whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.
  • FOR THE SAUCE:
  • Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes.
    Add garlic, ginger, serrano, tomato paste, and garam masala and cook, stirring frequently, until fragrant, about 3 minutes.
    Add crushed tomatoes, and ½ teaspoon salt and bring to boil. Reduce heat to medium low, cover, and simmer for 15 minute stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
  • TO COOK THE CHICKEN:
  • While sauce simmers, adjust oven rack 6 inches from heating element and heat broiler. Set wire rack in rimmed baking sheet lined with aluminum foil (or line broiler pan with foil). Using tongs, dipchicken into yogurt mixture (chicken should be coated with thick layer of and arrange on prepared rack.
  • Discard excess yogurt mixture.
  • Broil chicken until thickest part registers 160° and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
  • Let chicken rest for 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, season with salt to taste, and serve. (Sauce can be made ahead, refrigerated for up to 4 days and gently reheated before adding hot chicken.)
  • Serve with chicken tikka masala with hot and fresh Basmati rice, garlic butter rice, fresh homemade Naan bread or flatbread.
Keyword CHICKEN, TIKKA, MASALA,

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