:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/fNFqdz2CgnxnC1U87cNR/a857f1b5b4b39602eec4a5e568f1d9.jpeg "Homemade Chicken Tikka Masala")
VIDEORECIPE Homemade Chicken Tikka Masala
. Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from s
Ingredients
CHICKEN TIKKA MARINADE
- 600 g chicken thigh boneless, skinless cut into 1cm cubes)
- 1⁄2 Cup plain yoghurt, full fat besst (Greek is fine)
- 6 cloves garlic( minced)
- 1 tablespoon fresh ginger(grated)
- 1 teaspoon garam masala
- 1 teaspoon each salt(cumin, ground coriander, paprka sweet, normal or ssmokey))
- 1 tablespoon vegetable oil
- 0.13 teaspoon cayenne pepper
- pinch ground black pepper
- 2 teaspoon lemon juice
COOKING CHICKEN
- 3 tablespoon oil
CURRY SAUCE SPICES
- 2 teaspoon turmeric
- 1 tablespoon garam masala
- 2 teaspoon coriander
- 1 teaspoon cumin
- 0.13 teaspoon cardomon powder
- 0.13 teaspoon cayenne pepper
CURRY SAUCE
- 3 tablespoon vegetable oil
- 1 onion(finely chopped brown, white or yellow)
- 1 teaspoon salt
- 2 tablespoon fresh ginger(grated)
- 6 cloves garlic(crushed or grated)
- 1 tablespoon paprika (not smoked)
- 400 ml tomato passata (tomato puree)
- 400 ml water
- 1 ml cream (thickened or pure is fine)
- 1 teaspoon sugar
- 50 g unsalted butter OR ghee
SERVING
- basmati rice
Latest flyers
Nutritional values and price
Directions
CHICKEN TIKKA:
Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
Source: Youtube
Heat 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. ( Video helpful here) Remove into bowl.
Source: Youtube
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
Source: Youtube
SAUCE:
Add oil and butter. When butter is melted, add onions, ginger and salt.
Source: Youtube
Cook, 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.
Source: Youtube
Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
Source: Youtube
Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.Simmer for 15 minutes, stirring occasionally.
Source: Youtube
Pour curry into a bowl, then use a stick blender to puree until smooth .
Source: Youtube
Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
Source: Youtube
Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.Optional: Sprinkle with a pinch of extra garam masala at the end.
Source: Youtube
Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
Source: Youtube
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
TASTElistHomemade Chicken Tikka Masala
. Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from s
CHICKEN TIKKA:
Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
Heat 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. ( Video helpful here) Remove into bowl.
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
SAUCE:
Add oil and butter. When butter is melted, add onions, ginger and salt.
Cook, 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.
Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.Simmer for 15 minutes, stirring occasionally.
Pour curry into a bowl, then use a stick blender to puree until smooth .
Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.Optional: Sprinkle with a pinch of extra garam masala at the end.
Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
How did you make this recipe?