Chicken Tikka Masala Recipe
A chicken tikka masala is often the recipe first thought of when curry is mentioned, a true British Indian classic recipe!
Servings 2 Servings
Calories 664kcal
Ingredients
For the Chicken Tikka:
- 400 g Chicken Breast 14oz
- 125 g Natural Yoghurt 1 Cup
- 6 Garlic Cloves
- 1 tablespoon Grated Ginger
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- ½ teaspoon Amchur
- ½ teaspoon Ground Fenugreek
- ½ teaspoon Salt
For the Masala Sauce:
- 1 tablespoon Ghee
- 1 Small Onion 100g
- 2 Red Chillies
- 12 Curry Leaves
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- 1 teaspoon Garam Masala
- 1 tablespoon Dried Fenugreek Leaves
- 250 ml Tomato Passata 1 Cup
- 75 ml Water ⅓ Cup
- 1 tablespoon Tomato Puree
- 1 tablespoon Sugar
- ¼ teaspoon Salt
- 50 ml Double 3 tablespoon + 1 teaspoon (Heavy cream in the US)
Instructions
- Cut the chicken into 2-3cm (~1") cubes.
- Take the garlic and ginger and mash to form a paste, adding a little water if required.
- Mix this garlic and ginger paste with the remaining ingredients for the chicken tikka.
- Massage to coat well and then allow to marinate for at least 4 hours and up to 24 hours.
- Chop the onion for the masala sauce into a 1cm (~½") dice.
- Cut the red chillies in half lengthways.
- Heat the ghee in a 28cm or 11" frying pan over a medium-high heat. Add the slit red chilli peppers and curry leaves and cook for a minute.
- Add the onion and fry until golden, stirring occasionally; this should take around 10 minutes.
- Add the tomato puree and pour in the tomato passata and water, followed by the sugar, salt, ground cinnamon, ground cloves, garam masala and fenugreek leaves.
- Reduce the heat to low and simmer while preparing the chicken tikka (around 20 minutes).
- Meanwhile, heat your grill/broiler to high and thread your chicken onto skewers.
- Scrape any remaining marinade into the sauce, stir it in and allow it to continue gently simmering.
- When the broiler is hot, place the chicken tikka skewers under and cook for a total of 15 minutes, turning when each side is nicely coloured.
- Whilst the tikka is cooking, blend the sauce thoroughly and then pass it through a fine-mesh sieve.
- Return the sauce to the pan and stir through the cream.
- Add the chicken, simmer in the sauce for 3-4 minutes, and serve.
Nutrition
Serving: 1 | Calories: 664kcal | Carbohydrates: 38g | Protein: 72g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Cholesterol: 219mg | Sodium: 1209mg | Fiber: 7g | Sugar: 20g
