A Mouthwatering Homemade Chicken Tikka Masala

 

Chicken Tikka Masala (Marinade 4hrs ahead)

Serves: 4

Prep Time: 20 mins

Cooking time: 45 mins

Ideal cooking pan: Oven proof dish for the chicken and a saucepan with lid for the masala sauce

THINGS YOU NEED: FOR THE MARINADE:

  • 2 lbs chicken breast
  • 2 tablespoons unsalted butter 
  • 1 teaspoon juice of fresh lemon
  • 1 tablespoon fresh garlic
  • 1 tablespoon fresh ginger
  • 2 teaspoons red food color
  • ¼ cup plain yogurt
  • 1 teaspoon salt
  • 1 red pepper

THINGS YOU NEED: FOR THE MASALA SAUCE:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 cup canned tomato sauce
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 1 teaspoon fresh ginger
  • 1 teaspoon fresh garlic
  • ½ cup water
  • 1 handful fresh cilantro

FROM THE SPICE BOX: FOR THE MARINADE:

  • ¼ teaspoon turmeric powder
  • ¼ teaspoon chili powder
  • 1 teaspoon black pepper (course)
  • 1 tablespoon ground cumin & coriander
  • 1 teaspoon cumin seeds
  • ½ teaspoon garam masala

FROM THE SPICE BOX: FOR THE MASALA SAUCE:

  • 2 star anise
  • 2 cinnamon sticks
  • 6 cloves
  • 6 green cardamom
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin & coriander

 

ESSENTIAL PREPARATION: FOR THE MARINADE:

  • Finely chop the garlic
  • Finely chop the ginger
  • De-seed and blend the red pepper in a food processor
  • Dice the chicken breast in to 1 inch squares
  • Slighlty melt the butter in a pan or microwave

ESSENTIAL PREPARATION: FOR THE SAUCE:

  • Grate/shred the onion
  • Finely chop the garlic
  • Finely chop the ginger
  • Lightly chop the fresh cilantro

COOKING GUIDE:

  1. Marinade the chicken from ‘Things You Need’ and ‘From The Spice Box’  in an oven proof dish, mix then cover and place in fridge for at least 4 hours before cooking.
  2. 30 minutes before you want to cook, pre-heat the oven to 400C degrees, once heated to 400C degrees, then place the marinated chicken (uncovered) in the oven for 15 minutes then switch to broil and let the chicken broil/grill for another 15 minutes (turning the chicken occasionally), once grilled, take the dish out and place to one side
  3. To make the masala sauce, heat the olive oil and butter in the pan so its hot,  once the butter is melted, then add star anise, cinnamon sticks, cloves and green cardamon, let it simmer for a one minute.  
  4. Add grated onions and let it cook on medium heat until its slightly brown (around 5-7 minutes) stirring occasionally
  5. Then add tomato paste, tomato sauce, garlic, ginger, water, heavy cream, garam masala and ground cumin & coriander, stir and let it cook on low heat for 10 minutes with the lid on
  6. Add the chicken including all the remaining sauce in the oven proof dish, stir and let it cook for 10 minutes with the lid on
  7. Remove all whole spices then serve with a garnish of freshly chopped cilantro 

 


Neena Williams
Neena Williams

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