Chicken Tikka Masala



Had a trial run tonight for a NYE curry, thought I better do a mild one too so I don’t blow grandmas head off! Lots of contradicting recipes out there but this is what I used and it was very tasty and the husband went back for seconds!

You could do with marinading for 24 hours but I didn’t tonight, I will do next time I make it though.


Serves 4

For the Marinade.

6 boneless, skinless chicken thighs or 4 breasts
2 tbsp lemon juice
1 tsp salt
150ml plain yoghurt
1 tbsp crushed ginger ( I use the frozen cubes you can get from the Asian supermarket)
1 tbsp crushed garlic
3 tsp garam masala
2 tsp tsp ground cumin
2 tsp paprika

1 large onion, diced
2cm of cinnamon stick
3 cloves
5 green cardamom pods,
2 tbsp crushed ginger
6 garlic cloves crushed
Tin of chopped tomatoes
1 tbsp tomato puree
1 small green chilli – leave this out or add more depending on how spicy you want it.
1 tbsp sugar
100ml double cream
1 tsp paprika
1 tsp ground fenugreek leaves
1 tsp garam masala
50g butter
2 tbsp ground almond – optional

Cut the chicken into bite size pieces and mix with the marinade ingredients and 1 tsp salt and leave to marinade in the fridge overnight.

Remove from the fridge as you prepare your sauce the next day.

Heat some oil in a large sauteé pan and gently cook the onions until soft then add the garlic and ginger and stir for a few more minutes. Grind together the cardamon, cinnamon and cloves to a powder and remove the cardamon shells. Add this to the pan and mix.

Add the tomato puree and tinned tomatoes and 250ml water and cook for 5 minutes on a medium heat the remove and cool. While the sauce is cooling put your chicken pieces on some skewers and grill for 6 minutes on each side under a hot grill. Reserve the leftover marinade for your sauce.

Blend your cooled sauce until smooth then put it back into the pan. Add any leftover marinade to the pan then add cream, sugar, chilli, paprika, fenugreek and garam masala and cook for around 5 minutes . Add 2 tsp salt, butter and more sugar if you think it needs it I also added some ground almond to thicken my sauce although this gives it a korma like texture. Finally add the chicken and cook for another few minutes until you are sure the chicken is cooked through. Serve with rice and chapati!




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