Chicken Tikka Masala
From DonSpain 4 years agoIngredients
- chicken shopping list
- 450g/1lb BL SL chicken Thighs - cut into bitesize pieces shopping list
- 1tsp Chilli Powder shopping list
- 1tsp Salt shopping list
- ½tsp freshly ground black pepper shopping list
- 3tbsp Lemon Juice - to taste shopping list
- MARINADE shopping list
- 3tbsp Greek/Greek Style Yoghurt shopping list
- 4 cloves Garlic - crushed shopping list
- 2in/5cm piece fresh Ginger - grated shopping list
- 1tbsp ground Coriander shopping list
- 1tsp ground Cumin shopping list
- 2 dried Red Chillies - crumbled shopping list
- 1tsp Red Food Colouring shopping list
- MASALA SAUCE shopping list
- 4tbsp Vegetable Oil shopping list
- 2 cloves Garlic - finely chopped shopping list
- 1 large Red Onion - finely sliced shopping list
- 1 x 1” piece fresh Ginger - peeled & grated shopping list
- 2tsp ground Coriander shopping list
- 2tsp ground Paprika shopping list
- 2tsp Garam Masala shopping list
- ¾tsp ground Cumin shopping list
- ½tsp Turmeric shopping list
- ½tsp Salt shopping list
- ¼tsp Chilli Powder shopping list
- 2tsp Lemon Juice shopping list
- 1 x 400g tin Tomato Triturada/Passata shopping list
- 1 x 125g Carton natural Greek or Greek Style Yoghurt shopping list
- 1 x 200g/250g Carton Sour Cream/Crème Fraiche shopping list
- Garnish: Bunch fresh Coriander - torn shopping list
- To Serve: basmati rice - Naan bread - Chapatis shopping list
How to make it
- CHICKEN
- In a bowl, large enough to accommodate the chicken, mix chilli powder, salt, pepper and lemon juice;
- Add the chicken pieces and rub mixture into them ensuring everything well coated;
- Set aside;
- MARINADE
- Put all ingredients except food colouring into another bowl large enough to accommodate the chicken and combine well together;
- Add food colouring and combine with mixture;
- Rub this mixture into and coat the chicken;
- Chill and marinate for up to 24 Hours.
- MASALA SAUCE
- Mix the Paprika, coriander, garam masala, cumin, turmeric, chilli powder and salt together in a small dish to form a flavour enhancing spice mixture;
- Heat 2tbsp oil in a frying pan, add the chicken and cook on a low heat, stirring occasionally, for some 10 minutes or so to partially cook the pieces;
- Remove the chicken and set aside;
- Add the remaining oil, onions, garlic and ginger and cook gently, stirring occasionally, for 3 to 4 minutes, until golden and softened;
- Add the spice mixture and cook, stirring continuously, for 1 to 2 minutes to release the fragrance and aroma of the spices;
- Add the tomato triturada/passata, yoghurt and lemon Juice and increase the heat to bring to a boil;
- Reduce to a simmer and cook, stirring occasionally, for some 3 to 4 minutes or so until sauce has thickened slightly;
- Add the chicken and cream/crème fraiche and stir in well;
- Cook, stirring occasionally, for a further 10 to 15 minutes or so or until the chicken cooked through and tender and the sauce thickened to consistency desired
- Taste for seasoning, serve in bowls and garnish with coriander.
The Rating
Reviewed by 1 people-
Fabulous!! Mouth-wateringly delicious!!
It brought back great memories from my travels in the UK, I lived off of Tikka Masala while I was there. And I must say this tastes far better than anything I remember, thanks for the awesome recipe!
moreCosmicmother in Western loved it
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