Chicken Tikka Masala

My first attempt at Chicken Tikka Masala.

Tikka Masala is a common Indian food. It’s a vibrant curry with juicy pieces of chicken which have been marinated with yogurt and spices.

With this recipe, I made 7 servings. If you marinate your chicken the day before, this dish can be served in under 30mins. Serve with fresh coriander and yogurt.

This recipe is now a favourite meals to meal-prep. It is super easy and quick. The only time consuming thing is marinating your chicken, but you can do it the night before. If you can’t leave the chicken to marinate overnight, marinate for at least 3 hours.

Chicken Tikka Masala

Chicken Tikka Masala
Serves 7
A delicious curry, perfect for meal prep or a perfect dinner for the family
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 4 cups of Basmati rice.
Chicken Marinade
  1. 3 Chicken breasts, cut into cubes.
  2. 1/2 cup Greek yogurt
  3. 3 large cloves garlic, minced
  4. 1 tbsp fresh ginger
  5. 1 tsp Garam Masala
  6. 1 tsp cumin
  7. 1 tsp coriander
  8. 1 tsp of paprika I used hot paprika.
  9. 1/2 tsp black pepper
  10. 1/2 Juice from lemon
Curry Sauce
  1. 2 tbsp cooking oil
  2. 80 g butter
  3. 1 large onion
  4. 1 tsp salt
  5. 2 tbsp fresh ginger
  6. 3 cloves garlic
  7. 1 tbsp paprika
  8. 1 tin of crushed tomatoes
  9. 400 ml water
  10. 100 ml cream
  11. 1 tsp sugar
  12. Curry spices
  13. Pinch of salt
Curry Spices
  1. 2 tsp turmeric
  2. 1 tbsp garam masala
  3. 2 tsp coriande
  4. 1 tsp cumin
  5. 1/8 tsp cardamom powder
Marinating the Chicken
  1. Cut the chicken into bite sized cubes and put in a large bowl. Combine all marinade ingredients into the bowl and mix well, making sure that all the chicken is well-coated.
  2. Cover the bowl and let it marinate in the fridge, the longer you leave it the better. Preferably overnight.
Charring the Chicken
  1. In a hot pan add some cooking oil and start cooking your chicken. Make sure you don't flip the chicken frequently, by doing this you will achieve the perfect char on the chicken.
  2. Once the chicken is done, add it into a bowl and set it aside. We will be adding the chicken into the curry at the end.
Making the Rice
  1. While you wait for the chicken to finish cooking, now would be a good time to start cooking your rice. In a rice cooker add three cups of basmati rice and 3 cups of water.
Making the Curry
  1. In a food processor add the onion, garlic and ginger, and blitz. This helps making the curry nice and smooth.
  2. In the same pan we charred our chicken, use a paper towel to clean the excess bits of char. Add the oil and half of the butter. Once the butter has melted and the pan is nice and hot, add in the onion, garlic and ginger paste. Fry for 1 minute.
  3. Add in your spices and fry, this way all the spices will release their aromas. After the spices have soaked up all the oil, pour in the crushed tomatoes and the water.
  4. Stir well and simmer with the lid on. After 5 minutes, add in the other half of butter. This will help the curry thicken. Once the butter has melted, add in the cream and mix.
  5. Finally add in the chicken and garnish with fresh coriander. Serve with rice or naan bread. Enjoy
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