Through an online search, I found a recipe for chicken tikka masala a few years ago. It was delicious. Later, I’ve tried to find this original recipe again, but I failed. However, I did make it loads of times again, and now it’s safe to say I’ve created a delicious version finally.
Something important that I’ve learned from making this dish is taking your time. To let all the aromas do their work, you need patience and a low fire. For example, the ingredients for the marinade and sauce release their aromas easier if they are cooked soft slowly.
Note: For the best experience, eat this Chicken Tikka Masala with delicious wholegrain basmati rice, raita (a yoghurt and cucumber dipping sauce), murgh makhani (butter chicken curry) and naan bread.
Chicken Tikka MasalaPrint Recipe
- 500 grams of chicken breast
- 1 large red onion
- 6 cloves of garlic
- 5 centimeters of ginger root
- 1 or 2 red chillies
- 1 bundle of fresh coriander
- 1 tablespoon of mustard seed
- 2 tablespoons of garam masala
- 1 teaspoon of coriander powder
- 1 teaspoon of paprika powder
- 1 teaspoon of ground cumin seed
- 200 ml of cream
- 250 ml of Greek yoghurt
- A handful of (unsalted) cashew nuts
- 2 cans of tomato purée
- 1 red paprika
- To prepare, start with chopping: the garlic, red chillies and ginger should be sliced finely; the onions should be cut into rings, as thin as possible, and the paprika should be diced, just like the lamb (or chicken). Keep everything separate, and put the meat in a big bowl. Put the paprika in a different bowl. We won’t need it until later.
- The next step is to roast the mustard seeds. You do this by placing a pan on the stove, put the mustard seeds in it and – this is important – put a lid on the pan. The mustard seeds will pop like popcorn once they get hot. The first time I did this, they were all over the kitchen floor. So, put a lid on the pan, and once the seeds pop, they are done. Remove the pan and let it cool.
- Slice the herbs finely.
- Roast the mustard seeds (put a lid on the pan).
Marinade and Sauce Instructions
- Heat a frying pan on a low fire, melt the butter and add the prepared ingredients: garlic, ginger, red chillies, onion, garam masala, paprika powder, mustard seeds, ground cumin seed and coriander powder. Let the herbs simmer until they are soft. Take your time for this. Leave it on the stove for about 20 minutes, sometimes even longer.
- Gently heat the herbs so the aromas are released.
- When the herbs are nice and soft (and your whole kitchen is filled with a delicious aroma), you’re ready for the next step: divide it. We’ll use half of it for the marinade and the other half for the sauce.
- The marinade: get half of the herb mix out of the frying pan, add this and the yoghurt in the big bowl with the meat. Stir well, so all the meat is covered by the yoghurt-herb mix. Bring the bowl back in the fridge for at least an hour to marinate. The longer it’s in the fridge, the better it will taste. The marinating time, of course, depends on your planning of the afternoon or evening. To get the most delicious result, you could make the marinade and the sauce the night before.
- Mix half of the herbs with the yoghurt and the chicken
- The sauce: the remaining half of the herb mix is still simmering on a low fire. Crush the cashew nuts, then add them to the herb mix. Then add the diced paprika. Slice the fresh coriander finely, keep a little bit apart to use as garnish, and add it to the pan as well. After that, pour the cream and the tomato purée into the herb mix. Mix everything carefully to create a beautiful red sauce. The pan remains on low heat. Maintain the warmth of the sauce until the meat is cooked through. If you started the night before, this step is finished; you can let the sauce cool off and keep it in the refrigerator until the next day.
- Crush the cashew nuts with a pestle and mortar.
- Add coriander, paprika and cashew nuts.
- Add cream and stir gently.
- The sauce is done.
- Get the marinade out of the fridge and place a large frying pan with butter on the stove. When the butter is melted, add the marinated lamb (or chicken) and fry the meat until it’s cooked through. Keep stirring to prevent the marinade from sticking to the pan.
- When the meat is cooked through, squeeze the lime over the meat. Stir for a bit, and it’s ready to serve.
- Take the plates and scoop the lamb (or chicken) pieces onto them with a large spoonful of the warm sauce. Garnish the sauce with some fresh coriander. This dish forms a perfect combination with wholegrain basmati rice, and of course, you shouldn’t forget the naan bread.
- Enjoy your meal!