Chicken tikka masala
By: From: Market Kitchen
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Chicken tikka masala
- Prep time:
- 20 min, plus marinating overnight
- Cook time:
- 45 min
- Serves:
- 4
John Burton Race celebrates the British affection for Indian cooking by making this national favourite
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Ingredients
For the marinade
- 100 ml plain yogurt
- 1 lime, juice only
- 2 tsp turmeric
- 2 tsp chilli powder
- 2 tsp ground coriander seeds
- 1 tsp ground cumin
- 2 tsp grated fresh ginger
- 1 cloves garlic, crushed
- 4 x 150 g chicken breasts
For the tikka masala
- 60 ml olive oil
- 2 onions, finely chopped
- 2 inch piece of ginger
- 2 tsp chilli powder
- 1 tsp coriander seeds, ground
- 1 tsp ground cumin
- 2 cloves garlic, crushed
- 2 tomatoes, roughly chopped
- 4 tbsp tomato purée
- 1 tsp salt
- 250 ml water
- 100 ml double cream
To serve
- coriander, to garnish
- basmati rice
Method
1. For the marinade: in a large bowl mix together the marinade ingredients. Add the chicken to the bowl and coat the meat, making sure that each piece is well covered with the marinade. Cover the bowl with cling film and leave to marinate in the fridge overnight.2. For the tikka masala: heat the oil in a pan or casserole, add the onion and lightly fry until golden.
3. Add the ginger, chilli powder, coriander seeds and cumin and cook for a further 30 seconds. Stir in the garlic and cook for 30 seconds, then add the tomatoes and cook for another 1-2 minutes. Reduce the heat and stir in the tomato purée and leave to simmer for 3-4 minutes.
4. Transfer the marinated chicken into the pan and mix well to coat with the sauce. Add the water. Cover with a lid and leave to simmer over a low heat for 15-20 minutes, stirring occasionally.
5. Take off the lid and stir in the cream. Add salt to taste and leave to simmer for a further 5 minutes, until the chicken is cooked through.
6. Serve with boiled basmati rice and garnish with a sprinkling of coriander leaves.
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Latest Comment
View all comments (16)Great flavour, but as some others suggested, the sauce was far too watery. I even let it cook down without the lid for about 15 extra minutes, and reduced the amount of cream. Probably only need to add 100-125 ml water. Ours wasn't too spicy, but I suspect that it has something to do with the brand/spice level of your chili powder - some are quite hot. I used Schwartz mild and it was perfect.
seemed something was missing the chicken was nice flavour. and it didnt thicken up so quite runny.. would make it again
I have used this recipe many, many times and it always comes out perfectly.
I cooked this yesterday and I must say it was lovely.
I did add a fresh (deseeded) red chilli to give it a bit of a kick.
Will definately do it again at some point
The recipe is excellent. With regards to the Cumin 1 Teaspoon will be ideal for flavour.
can some one help me with this recipe, in all the ingredients, it doesnt list the quantity of cumin needed can some one please help!
I have just made this today, however I doubled the recipe (one half for my sisters family) and I have to say I am very impressed and will definatley be making it again. I followed the recipe apart from using blitz sundried tomatoes instead of tomato puree!
We have cooked this several times and once in France for our French friends. They loved it! We did reduce the chilli content though having read other comments, otherwise it really is too hot.
What a fantastic recipe and so refreshing not to have the look and texture of toothpaste. Better than any restaurant can cook.
Heeding the advice from other posters we used only a scant 1
This recipe was ridiculously hot! I like my curry hot but this is supposed to be a Tikka Masala..... not a vindaloo! I recomend anyone making this recipe in the future to use a fraction of the chilli powder recomended.
I have made this twice and added an extra tsp of chilli powder but I do normally eat madras (and I use extra hot chilli powder) I think this recipe is good but I do agree that the chicken should be cooked first before adding into te sauce
Terri-B I actually halved the amount of chilli the recipe suggested and I was the only one in the house who could eat it ! My wife who eats as many curries as I do couldn't manage it !
Made this yesterday and thought it was delicious - did cook it for a bit longer than suggested though.
I made this at the weekend. I found the sauce far too watery, and like TheAskCy far too much chilli - I too thought it a bit odd that the marinaded chicken wasn't cooked and sealed before adding the sauce - it seemed to lose something.
Made this last night and to be honest wasn't very impressed ! Way too much chilli, too much ginger and not enough body to it. Missing spices like cinnamon, clove and cardamon and the chicken needed to be cooked prior to going into the final dish otherwise the marinade just washes into the sauce ! If you get "chicken tikka" the marinade is normally baked into the meat in a tandoor and then this would be added into the sauce giving the contrasts between meat and sauce. This recipe at best tasted like a microwave meal ! - sorry but I've had better !