Chicken tikka massala
AUTHENTIC CHICKEN TIKKA MASALA RECIPE| VIDEO
5.0 Stars (160 Reviews)
Jazz up your dinner with this flavor-packed curry.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
INGREDIENTS
- 600 g chicken thigh fillets, cut into cubes
- Marinate Chicken:
- 2 tbsp lemon juice
- 6 garlic cloves
- 3 cm piece fresh ginger
- 1 ½ tsp cumin seeds
- ½ tsp ground coriander, coriander powder
- ½ tsp garam masala
- 1 tsp paprika
- 1 tsp red chili powder
- 2 tbsp yogurt
- 2 tbsp oil
- Salt to taste
CHICKEN TIKKA MASALA:
- 2 tbsp oil
- 1 large onion, chopped
- 1 tsp minced ginger, ginger paste
- ½ tsp ground turmeric, turmeric powder
- 2 tsp ground coriander, coriander powder
- 1 tsp paprika
- 1 tsp red chili powder
- 1 tbsp tomato puree, tomato paste
- ¼ cup canned tomatoes or 2 medium tomatoes, chopped
- 1 tsp lemon juice
- ¾ cup fresh cream
- ¼ tsp garam masala
- A handful coriander, cilantro leaves, chopped
- Salt to taste
- Water
- Naan or rice, to serve
INSTRUCTIONS
- Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10 minutes in the refrigerator.
- Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible.
- When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning occasionally, for 15 – 20 minutes or until cooked through. Remove chicken from skewers. Set aside.
- Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander, paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.
- Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
- Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. Garnish with more coriander leaves if you like. Serve with naan, roti or rice
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