- 4 cups of Basmati rice.
- 3 Chicken breasts, cut into cubes.
- 1/2 cup Greek yogurt
- 3 large cloves garlic, minced
- 1 tbsp fresh ginger
- 1 tsp Garam Masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp of paprika I used hot paprika.
- 1/2 tsp black pepper
- 1/2 Juice from lemon
- 2 tbsp cooking oil
- 80 g butter
- 1 large onion
- 1 tsp salt
- 2 tbsp fresh ginger
- 3 cloves garlic
- 1 tbsp paprika
- 1 tin crushed tomatoes - 400g
- 400 ml water
- 100 ml cream
- 1 tsp sugar
- Curry spices
- Pinch of salt
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tsp coriande
- 1 tsp cumin
- 1/8 tsp cardamom powder
- 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.
- Cover the bowl and let it marinate in the fridge, the longer you leave it the better. Preferably overnight.
- 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.
- 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.
- 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.
- In a food processor add the onion, garlic and ginger, and blitz. This helps making the curry nice and smooth.
- 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 mixture. Fry for 1 minute.
- 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.
- Stir well and simmer with the lid on. After 15 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 and simmer for another 15 minutes.
- Finally add in the chicken and garnish with fresh coriander. Serve with rice or naan bread. Enjoy
- The onion, garlic and ginger paste will be a bit watery, you can strain the water and fry in the pan.
- If you find you curry isn't smooth, you can blend it with an immersion blender to help smoothen it out
- Adding more cream and butter will help the curry become smoother
About this Recipe:
This is my first attempt at Chicken Tikka Masala. I absolutely love making this for weekly lunches. I can eat this for a full 5 days and not get tired. This recipe is now a favourite meals to meal-prep. It is super easy and quick. The only time consuming task 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.
Tikka Masala is a common “Indian” food. It’s a vibrant curry with juicy pieces of chicken which have been marinated with yogurt and a variety spices.
With this recipe, I made 7 servings. If you marinate your chicken the day before, this dish can be served in under 30 minutes. Serve with fresh coriander and yogurt on a bed of rice or with some naan bread.
When you cut your Chicken, make sure they are roughly the same size so they cook evenly. Another pro-tip is to make sure you mix the marinade very well, making sure it has coated all of the chicken. Finally and most importantly, the long you leave the chicken to marinate, the more delicious your Tikka Masala will be.
When you cook your chicken make sure you let it cook, without moving it. By doing this you can assure your chicken will have the perfect char. Remember in Chicken Tikka Masala, the char is what gives it it’s authentic flavour. Once cooked set the chicken aside in a bowl till it is needed.
Pro-tip for the smoothest curry, if you see you curry isn’t smooth you can try adding a bit more butter and some cream. If you follow this recipe though you shouldn’t need to. Also another was to fix and “lumpy” curry, an immersion blender will help smoothen your curry out.
When it’s time to serve, garnish your curry with some fresh coriander. When I made this recipe I didn’t have any on hand, next time I make Chicken Tikka Masala, I will make sure to take some new photos. Serve with rice or with Naan bread.
Don’t want Indian, Why not try Korean? Try out my Korean Bibimbap, another one of my favourite meal-prep recipes.