Chicken Tikka Masala on Spiced Basmati Rice

So when she sent me a recipe from her mom, I took a glance at it and was pleasantly surprised at how simple it was! She gave me a recipe of Masala Prawns which I’ll share as soon as I get to making it when I feel better from my surgery. One dish that I have always liked was Chicken Tikka Masala. I’m so glad that it was so easy (in my opinion) to put this dish together. Thinking about it now is making my mouth water.

I’m also a big fan of spiced Basmati rice, I’d recommend you to stir in some raisins into the spiced rice when it’s done. The sweetness will come together nicely, and give the whole meal a nice oomph! And this is coming from someone who does not enjoy raisins. I did not add any to this recipe, simply because I ran out of raisin. I though I still had some for the girls, but I was wrong.

If you are a regular reader, you’ll know by now that the husband rewards me with a kiss when a meal I made was exceptionally nice. This is one such meal. 🙂

Chicken Tikka Masala

Print Recipe Pin Recipe

Servings 4

Ingredients

  

Chicken Tikka Marinade

• 500 g chicken thighs cut to 1 inch pieces
• 3-4 tbsp plain / greek yoghurt
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper or to taste
• 1/4 tsp black pepper
• 1/4 tsp garam masala
• 1/2 tsp curry powder
• Juice from 1/2 lemon
• Salt to taste

Masala Sauce

• 2 tbsp coconut or butter
• 3 cardamom pods
• 2 cloves
• 1 bay leaf
• 1 inch cinnamon
• 1 yellow onion diced
• 1 tbsp grated ginger
• 3 cloves garlic minced
• 1 tbsp ground cumin
• 1/2 tbsp ground coriander
• 1/4 tsp cayenne pepper or to taste
• 1 can tomato puree 14.5oz or 411g
• 2 tbsp tomato paste
• 1 cup water
• 1 heaping tbsp brown sugar
• 3/4 tsp garam masala
• 4 tbsp heavy cream
• Salt to taste
• Chopped cilantro to garnish

Instructions

 

• Add all the ingredients for the chicken except oil into a bowl and toss to combined.
• Leave to marinade for 30 minutes.
• Heat wok on med high and add oil.
• Brown chicken, then set aside.
• In the same wok, heat on med high and add oil.
• Saute onion until softened, then add cinnamon, cardamom, bay leaf, cloves, and garlic.
• Saute for 30 secs, until fragrant.
• Then add tomato puree, cumin, garam masala, coriander, cayenne pepper, and tomato paste.
• Stir to combine.
• Add sugar, and season with salt to taste.
• Bring to boil, add browned chicken pieces, and add enough water to cover chicken.
• Stir to combine, and lower heat to med low.
• Allow to simmer, covered for 20-25 minutes until sauce thickens, and chicken is tender.
• The sauce should be of thick pasta sauce consistency, so add water or turn up heat to adjust to that consistency.
• Turn heat to low, then pour in cream.
• Season with more sugar, salt, cayenne pepper, garam masala if needed.
• Remove from heat, and fish out bay leaf, cardamom, cloves, and cinnamon stick.
• Serve on spiced basmati rice, garnished with chopped cilantro.

Notes

Adapted from Jaalibean.com

 

Bon appetit!!

I am linking this post to the event “Little Thumbs Up (May 2015: YOGURT)” organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai