Simpler Recipes
Chicken Tikka Masala

Chicken Tikka Masala

Prep: 15 min Cook: 45 min 4 servings

Originally from recipetineats.com

Instructions

  1. 1Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
  2. 2Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
  3. 3Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
  4. 4Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
  5. 5Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
  6. 6Add oil and butter. When butter is melted, add onions, ginger and salt.
  7. 7Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
  8. 8Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
  9. 9Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
  10. 10Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
  11. 11Simmer for 15 minutes, stirring occasionally.
  12. 12Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
  13. 13Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
  14. 14Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
  15. 15Optional: Sprinkle with a pinch of extra garam masala at the end.
  16. 16Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
indian curry