Tikka Masala with chicken
Chicken Tikka masala has around 48 different variations. Some of the recipes have in common only boneless chunks of chicken marinated in spices and yogurt that are roasted in an oven and creamy curry sauce.
One of the most important steps for preparation is going to Indian store and buying spices. You can also find many ingredients online.
This recipe may sound complicated, but it’s not at all and it’s worth to try something new; You will be surprised how tasty this homemade meal is.
Once the chicken is marinated, half of your job is done. It’s quite important that you marinate the chicken the night before so it can absorb all the spices and flavors.
If you want to try cooking slightly more exotic food, you just need a courage to try (like me). Good luck!
Ingredients
When you prepare ingredients in a first step, half of your job is done.
Ingredients for a first step in a recipe – prepare the night before
Ingredients for the marinade
4 – 6 servings
1kg of chicken breast
2 tablespoons of lemon juice
1 teaspoon of salt
180g plain yogurt
6 cloves of garlic – minced
1 tablespoon of freshly grated ginger
2 teaspoons of Gran masala spices
1 teaspoon of ground cumin
1 teaspoon turmeric powder
1 teaspoon of red chilly powder or hot sauce
1 teaspoon of sweet paprika
30 ml sunflower oil
Ingredients for the sauce
3 tablespoon of vegetable oil
1 large onion – chopped
1 garlic cloves – minced
1 tablespoon of fresh ginger – finally grated
1 and ½ teaspoon of Gran masala spices
1 and ½ teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon chilly powder or hot sauce
1 teaspoon of sweet paprika
800 g tomato puree or passata
1 and ½ teaspoon of salt
240 g full fat fresh cream
180 ml water
Fresh cilantro or parsley for decorating
Directions
1st Part - marinade
1. Cut chicken breast into cubes put into bowl and add lemon juice.
2. Add salt and stir to combine.
3. Add remaining ingredients: yogurt, garlic, ginger, Gran masala spices, ground cumin, turmeric powder, red chilly powder, sweet paprika and oil. Mix well. Put into the fridge for a night or at least for 6 hours.
2nd Part – sauce
Preheat oven to 220 degrees and bake to 10 – 15 minutes. The length of a baking depends of the size of the cubes. Check after 10 mins if chicken is done. In case that there is some water left at the bottom of the baking dish, you can remove it/throw it away.
1. Heat up the oil over medium heat in a large pan. Add chopped onions and cook for 5 to 6 minutes until soften. Add garlic.
2. Add ginger and cook for about one minute.
3. Add passata, chilly powder, paprika and salt. Stir well.
4. Add gran masala, ground cumin, turmeric, coriander and cook for a few seconds. While you are stirring continuously.
5. Add water and bring to boil. Reduce heat to low and simmer for about 15 minutes.
6. Stir in cream, grilled chicken and cook for another 5 to 7 minutes.
7. Remove from the heat and serve. You can decorate it with fresh cilantro or parsley. Serve with rice or naan bread.
