Chicken Tikka Masala
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