top of page

Chicken Tikka Masala

So creamy and satisfying! Excluding the marinade time, it's relatively quick to make. This is an "Indian" dish made up first in Birmingham and based on the truly Indian butter chicken. I make it using also food colouring, which yes, it's cheating, but it looks awesome!


Ingredients

550gr chicken in bite size pieces. Ideally deboned and skinned oyster thighs, as the flavour is more intense, otherwise chicken breast


For the marinade

  • 350gr plain Greek yogurt (I often use the soya based one)

  • 4 garlic cloves, finely chopped

  • 2 Tbsp finely chopped or grated ginger

  • 2 tsp garam masala

  • 2 tsp turmeric

  • 1 tsp ground cumin

  • 1 tsp Kashmiri chili

For the sauce

  • 2 Tbsp of vegetable oil

  • 30gr butter

  • 1 large onion finely diced

  • 3 garlic cloves finely chopped

  • 1 Tbsp of ginger finely chopped or grated

  • 2 tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp turmeric powder

  • 1 tsp ground coriander

  • 1 tsp Kashmiri chili

  • 1 tsp ground red chili powder (optional)

  • 400g canned tomatoes or passata

  • 250ml heavy cream (again, I often use a soy based cream)

  • 1 Tbsp red food colouring


Method

  • Mix well the marinade in a glass or plastic bowl

  • Add the chicken and mix again



  • Cover and let it rest: if using chicken breast it needs to rest overnight or 5 hrs as a minium (covered, in the fridge); otherwise 2 hrs in the fridge or 1 hour at room temperature is enough

  • Using a heavy based large pot, heat the oil then sear the chicken in very small batches, 3 mins per batch on a medium-high heat, and set aside



  • Add the butter to the same pot, then the onions, garlic, ginger and all the spices and stir fry it all on a medium heat, scraping and incorporating the brown bits from the chicken

  • Add the chopped tomatoes and the cream, stir well

  • Cover, reduce the heat to low and let it simmer for 10 mins, stirring every now and then

  • Add the chicken back to the sauce, bring the heat to medium, stir and let it cook under the lid for 5-10 mins (if the sauce thickens too much, add a splash or two of water)



  • Add the food colouring



TIP: Try making this the day before, to allow for all the flavours to mingle properly. It also freezes well

5 views0 comments

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page