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Chicken Tikka Masala

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Description

Chicken Tikka Masala, a jewel in the crown of Indian cuisine, entices with its luscious blend of flavors and tender textures. Succulent pieces of marinated chicken, grilled to perfection, luxuriate in a creamy tomato-based curry infused with aromatic spices. Each bite is a harmonious dance of smokiness, warmth, and a hint of tanginess. This iconic dish, a testament to culinary artistry, captivates palates with its rich, velvety sauce. Served with fluffy rice or warm naan, Chicken Tikka Masala is a celebration of indulgence and the epitome of comfort on a plate.

Marinade

  • 500g boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (adjust to taste)
  • Salt to taste
  • Juice of 1 lemon

    • Chicken Tikka Sauce

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 1 tablespoon butter
  • Salt to taste
  • 1 tsp sugar (optional)
  • Fresh coriander leaves for garnish

    • Other Ingredients

  • 1/2 red capsicum (medium sized cubes or sliced)
  • 1 red onion (medium sized cubes or sliced)
    • Marinate the Chicken
    1. In a bowl, combine yogurt, ginger-garlic paste, turmeric, cumin, coriander, chili powder, salt, and lemon juice.
    2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
    Prepare the Chicken Tikka
    1. Stove Top Option: Heat your pan to a medium-high heat and add iol or ghee. Cook the chicken in seperate batches so as not to crowd the pan, remove from heat and allow to excess iol to drain
    2. Oven Option: Preheat the oven to a high temperature 245C. Thread the marinated chicken pieces onto skewers. Place the skewers on a baking sheet lined with foil. Broil the chicken for about 15-20 minutes, turning occasionally, until the chicken is cooked and has a slight char.
    3. In a large pan, heat vegetable oil. Sauté finely chopped onion until golden brown.
    4. Add garam masala, turmeric, cumin, coriander, and chilli powder. Cook for 1-2 minutes until the spices are aromatic.
    5. Add the capsicum and onions and saute for 2 minutes.
    6. Stir in tomato puree and cook for another 5 minutes.
    7. Add the cooked chicken to the pan and simmer for 8-10 minutes.
    8. Pour in the heavy cream and add butter. Simmer for an additional 5-7 minutes until the sauce thickens.
    9. Adjust salt and spice levels according to taste.
    10. Stir in 1tsp sugar (adjust to taste)
    11. Serve Chicken Tikka Masala over steamed rice or with warm naan garnished with fresh coriander leaves.
    12. This Chicken Tikka Masala is a delightful marriage of flavours, offering a taste of authentic Indian cuisine. Enjoy this classic dish that combines tender chicken with a rich and creamy tomato-based sauce!