Chicken Tikka Masala

Chicken Tikka Masala

Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from supermarkets!

Ingredients

CHICKEN TIKKA MARINADE:
  • 600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
  • 1/2 cup plain yoghurt, full fat best (Greek is fine)
  • 6 cloves garlic , minced (~1.5 tbsp)
  • 1 tbsp fresh ginger , grated
  • 1 tsp garam masala (Note 2)
  • 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
  • 1 tbsp vegetable oil
  • 1/8 tsp cayenne pepper (optional)
  • Pinch black pepper
  • 2 tsp lemon juice
COOKING CHICKEN:
  • 1 - 2 tbsp oil (Note 3)
  • CURRY SAUCE SPICES:
  • 2 tsp turmeric
  • 1 tbsp garam masala (Note 2)
  • 2 tsp coriander
  • 1 tsp cumin
  • 1/8 tsp cardomon powder
  • 1/8 tsp cayenne pepper
CURRY SAUCE:
  • 3 tbsp / 65ml vegetable oil (Note 3)
  • 30g / 2 tbsp unsalted butter
  • 1 onion, finely chopped (brown, white or yellow)
  • 1 tsp salt
  • 2 tbsp fresh ginger , grated
  • 6 cloves garlic , crushed or grated
  • 1 tbsp paprika (not smoked)
  • 400 ml / 1 2/3 cups tomato passata (tomato puree)
  • 400 ml / 1 2/3 cups water
  • 100 ml / 1/3 cup + 1 tbsp cream (thickened or pure is fine)
  • 1 tsp sugar
  • 50g / 3 tbsp unsalted butter

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