Chicken Tikka Masala

AuthorSalmaCategoryDifficultyIntermediate

Chicken Tikka Pieces cooked in a spiced creamy curry sauce.

Yields6 Servings
Prep Time40 minsCook Time1 hr 15 minsTotal Time1 hr 55 mins

Marinating The Chicken
 2 Large chicken breasts
 2 ½ tbsp Rajah Tikka curry paste
 1 tsp Ginger paste/grated
 1 tsp Garlic paste/grated
 1 ⅓ tsp Cumin powder
 1 tsp Coriander powder
 ½ tsp Chilli powder
 2 tbsp Lemon juice
 4 tbsp Plain natural yoghurt
 1 tbsp Oil
  tsp Red food colour (optional)
Tikka Masala
 4 tbsp Oil
 2 Medium onion
 Salt to taste
 1 tsp Garlic paste/grated
 1 tsp Ginger paste/grated
 ½ tsp Whole cumin seeds (optional)
 3 Bayleaves
 3 Cardamom pods
 3 sticks Cinnamon
 1 Chopped tin tomatoes
 ¾ cup Double cream
  tsp Dry Methi-Fenugreek leaves (optional)
Spices for base
 1 ⅓ tsp Chilli powder
 1 ½ tsp Coriander powder
 1 ⅓ tsp Cumin powder
  tsp Tumeric powder

1

Clean the chicken, cut the pieces in medium sized cubes, wash till fully clean and drain fully.

Place the chicken in a clean bowl and add all the ingredients listed below:

Tikka curry paste/any other tikka marinade of your choice
Ginger 1 tsp
Garlic 1 Tsp
Cumin powder 1 & 1/3 Tsp
Coriander powder 1 tsp
Chilli powder 1/2 Tsp
Lemon juice 2 Tbs
Plain yoghurt 4 Tbs
Oil 1 Tbs
Salt 1/3 Tsp
Red food colour 1/3 Tsp (optional)

2

Mix this in.

3

Put the chicken on the skewers.

Bake on gas mark 6/200c on a fan-assisted oven. Cook this for 20-30 minutes. Make sure to turn the skewers around half way during the cooking time.

4

At the end of the cooking time, they should look like this. Take this out and keep aside otherwise it will dry up too much in the oven.

Making The Masala
5

In a non stick pot/pan, add the oil and ghee. You can start cooking the masala whilst the chicken is cooking to save time.

6

Once the oil is hot and the ghee melts, add in all the whole spices and a 1/2 teaspoon of whole cumin seeds. Put the heat up and mix this in.

7

Add the ginger and garlic. I used homemade mixed ginger and garlic paste.

8

Put the gas up and mix this in, fry this for 2-3 minutes on high heat by stirring often.

9

Add the onions and salt, I used grated onion paste.

You can use blended/chopped onions. If you use chopped/grated onions, cook until it is soft, mash it with a potato masher then add in the spices. When you use blended onions, spices can be added after about 5 minutes.

Put the gas up and mix in the onions.

10

Add in the chillies too. Cook the onions on medium heat by stirring often.

11

If the onions become too dry, add in a little amount of water and mix it in. Cook this for about 5 minutes.

12

I mashed the onions a bit more before adding the spices.

Add in the spices:

Chilli powder 1 & 1/3 Tsp
Coriander powder 1 & 1/2 Tsp
Cumin powder 1 & 1/3 Tsp
Tumeric powder 1/3 Tsp
Methi/Dry Fenugreek 1/3 Tsp

13

Put the gas up and mix this in.

14

Once you have mixed this in, put the gas down and let this cook for about 10 minutes on low heat,

Make sure to stir often and if the masala becomes too dry then add a little amount of hot boiled water.

15

I added a bit of food colour on top of the water I added to prevent the masala from burning. Mix this in and let this cook. You don't have to add any colour.

16

Cook this for ten minutes, stir often.

17

Add in the tin tomatoes.

18

Put the gas up and mix it in.

19

Cook this on medium heat by stirring at times, cook this for 5 minutes.

20

Add the cream.

21

Put the gas up.

22

Mix it in and cook for a further 3-4 minutes under high heat.

23

Add the chicken pieces in.

24

Put the gas up and mix it in. Cook this under medium heat for about 5-6 minutes, stir quite often.

25

Taste the salt at this stage and add more if required.

Finally add some hot boiled water so the base isn't too dry, as a guide add one cup of water.

The consistency shouldn't be too dry or too runny. Once you have added the water, put the gas up and let this boil for about 4-5 minutes.

26

Finally garnish with fresh coriander and mix this in. Cook for a further 2 minutes and turn the gas off.

27

All done.

28

Serve with Naan, Plain Rice, Plain or Vegetable Pilau Rice.

29

Enjoy!

Ingredients

Marinating The Chicken
 2 Large chicken breasts
 2 ½ tbsp Rajah Tikka curry paste
 1 tsp Ginger paste/grated
 1 tsp Garlic paste/grated
 1 ⅓ tsp Cumin powder
 1 tsp Coriander powder
 ½ tsp Chilli powder
 2 tbsp Lemon juice
 4 tbsp Plain natural yoghurt
 1 tbsp Oil
  tsp Red food colour (optional)
Tikka Masala
 4 tbsp Oil
 2 Medium onion
 Salt to taste
 1 tsp Garlic paste/grated
 1 tsp Ginger paste/grated
 ½ tsp Whole cumin seeds (optional)
 3 Bayleaves
 3 Cardamom pods
 3 sticks Cinnamon
 1 Chopped tin tomatoes
 ¾ cup Double cream
  tsp Dry Methi-Fenugreek leaves (optional)
Spices for base
 1 ⅓ tsp Chilli powder
 1 ½ tsp Coriander powder
 1 ⅓ tsp Cumin powder
  tsp Tumeric powder

Directions

1

Clean the chicken, cut the pieces in medium sized cubes, wash till fully clean and drain fully.

Place the chicken in a clean bowl and add all the ingredients listed below:

Tikka curry paste/any other tikka marinade of your choice
Ginger 1 tsp
Garlic 1 Tsp
Cumin powder 1 & 1/3 Tsp
Coriander powder 1 tsp
Chilli powder 1/2 Tsp
Lemon juice 2 Tbs
Plain yoghurt 4 Tbs
Oil 1 Tbs
Salt 1/3 Tsp
Red food colour 1/3 Tsp (optional)

2

Mix this in.

3

Put the chicken on the skewers.

Bake on gas mark 6/200c on a fan-assisted oven. Cook this for 20-30 minutes. Make sure to turn the skewers around half way during the cooking time.

4

At the end of the cooking time, they should look like this. Take this out and keep aside otherwise it will dry up too much in the oven.

Making The Masala
5

In a non stick pot/pan, add the oil and ghee. You can start cooking the masala whilst the chicken is cooking to save time.

6

Once the oil is hot and the ghee melts, add in all the whole spices and a 1/2 teaspoon of whole cumin seeds. Put the heat up and mix this in.

7

Add the ginger and garlic. I used homemade mixed ginger and garlic paste.

8

Put the gas up and mix this in, fry this for 2-3 minutes on high heat by stirring often.

9

Add the onions and salt, I used grated onion paste.

You can use blended/chopped onions. If you use chopped/grated onions, cook until it is soft, mash it with a potato masher then add in the spices. When you use blended onions, spices can be added after about 5 minutes.

Put the gas up and mix in the onions.

10

Add in the chillies too. Cook the onions on medium heat by stirring often.

11

If the onions become too dry, add in a little amount of water and mix it in. Cook this for about 5 minutes.

12

I mashed the onions a bit more before adding the spices.

Add in the spices:

Chilli powder 1 & 1/3 Tsp
Coriander powder 1 & 1/2 Tsp
Cumin powder 1 & 1/3 Tsp
Tumeric powder 1/3 Tsp
Methi/Dry Fenugreek 1/3 Tsp

13

Put the gas up and mix this in.

14

Once you have mixed this in, put the gas down and let this cook for about 10 minutes on low heat,

Make sure to stir often and if the masala becomes too dry then add a little amount of hot boiled water.

15

I added a bit of food colour on top of the water I added to prevent the masala from burning. Mix this in and let this cook. You don't have to add any colour.

16

Cook this for ten minutes, stir often.

17

Add in the tin tomatoes.

18

Put the gas up and mix it in.

19

Cook this on medium heat by stirring at times, cook this for 5 minutes.

20

Add the cream.

21

Put the gas up.

22

Mix it in and cook for a further 3-4 minutes under high heat.

23

Add the chicken pieces in.

24

Put the gas up and mix it in. Cook this under medium heat for about 5-6 minutes, stir quite often.

25

Taste the salt at this stage and add more if required.

Finally add some hot boiled water so the base isn't too dry, as a guide add one cup of water.

The consistency shouldn't be too dry or too runny. Once you have added the water, put the gas up and let this boil for about 4-5 minutes.

26

Finally garnish with fresh coriander and mix this in. Cook for a further 2 minutes and turn the gas off.

27

All done.

28

Serve with Naan, Plain Rice, Plain or Vegetable Pilau Rice.

29

Enjoy!

Chicken Tikka Masala
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