Chicken Tikka Masala

Beautifully Spiced Chicken Tikka Masala

Serves: 4 people

Preparation: 30 minutes

(Preferably leave the marinade overnight)

Cooking: 1 hour

Total: 1 1/2 hours plus overnight marinade

Ingredients: Chicken Tikka Marinade

  • 675g boneless, skinless chicken thighs or breasts cut into bite sized pieces
  • 1 1/4 tsp salt
  • 3 tbsp lemon juice
  • 1 tbsp root ginger – peeled & finely grated
  • 2 garlic cloves – finely grated & minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp red chilli powder
  • 4 tbsp plain yoghurt
  • 1/2 tsp garam masala
  • 3 tbsp olive oil

Ingredients for Masala

  • 2 tbsp olive oil
  • 2 small or 1 large onion – halved & finely diced
  • 1 tsp root ginger – peeled & finely grated
  • 2 garlic cloves – finely grated
  • 2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 3/4 tsp garam masala
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 4 tbsp yoghurt
  • 2 medium fresh tomatoes, peeled and very finely chopped
  • 4 tbsp of passata
  • 1/4 tsp salt
  • 2 tbsp chopped coriander leaves
  • 1/2 cup of water if needed

Method: Marinade

  1. Start by marinating the chicken. Put the chicken in a bowl and rub in the salt and lemon juice. Leave for 15 minutes.
  2. Combine the chicken with all of the ingredients for the marinade.
  3. Mix well, cover and refrigerate for one hour or preferably overnight.

Method: Cooking the chicken

  1. Turn on the grill to a high heat.
  2. Put the marinated chicken on the grill rack and space them out.
  3. Grill until nearly charred on each side, about 7 or 8 minutes in total.
  4. You will finish the cooking of the chicken in the masala.

Method: Masala

  1. To make the masala mixture, pour 2 tbsp of oil into a large non-stick pan and set on a medium heat.
  2. When the oil is hot, put in the onions. Stir fry until they are brown.
  3. Add the ginger and garlic and continue to fry, stirring for a minute.
  4. Add the ground coriander, turmeric chilli powder, garam masala, cumin and paprika.
  5. Add a tablespoon of yoghurt and stir until it is absorbed and continue with the remaining yoghurt with the same process.
  6. Put in the tomatoes and passata and fry them for four or five minutes, or until they turn soft.
  7. Taste and add salt if needed.
  8. Add in the partially cooked chicken
  9. Reduce the heat to low and simmer for 15- 20 minutes.
  10. Once the sauce is thick, stir in the coriander leaves. If it is too thick add some water.

Serve with naan bread, raita and/or rice.

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