Savor the Flavor: Homemade Chicken Tikka Masala

Experience the vibrant flavours of our homemade Chicken Tikka Masala recipe. Tender pieces of marinated chicken, grilled to perfection, are generously coated in a rich and creamy tomato-based sauce. This beloved dish is a fusion of spicy and savory, offering a taste of India with a British twist. It’s a culinary adventure you won’t want to miss, and you can create it right in your own kitchen. Join us as we dive into this delightful journey of flavors and prepare a Chicken Tikka Masala that’s sure to impress.

Ingredients:

For the Chicken Marinade:

• 500 grams boneless, skinless chicken breasts, cut into bite-sized pieces
• 200 grams plain yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• Salt and black pepper to taste

For the Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 400 grams canned chopped tomatoes
• 200 milliliters double cream
• Salt and black pepper to taste
• Fresh coriander leaves, chopped (for garnish)
• Cooked rice or naan bread (for serving)

Instructions:

Marinating the Chicken:

1. In a bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Cooking the Chicken:

1. Preheat your grill or barbecue to medium-high heat. Thread the marinated chicken pieces onto skewers and grill for about 10-15 minutes, turning occasionally until the chicken is cooked through and has a slight char.

Preparing the Sauce:

1. In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
3. Stir in the ground cumin, ground coriander, ground turmeric, and paprika. Cook for 1-2 minutes, stirring constantly.
4. Add the canned chopped tomatoes and simmer for about 10 minutes until the sauce thickens and the oil starts to separate.
5. Pour in the double cream, stirring continuously, and let it simmer for another 5 minutes until the sauce is creamy and well-combined.
6. Season the sauce with salt and black pepper to taste.

Assembling the Dish:

1. Remove the chicken from the skewers and add it to the sauce. Simmer for a few minutes to heat the chicken through.
2. Serve the Chicken Tikka Masala hot, garnished with chopped fresh coriander leaves. It pairs perfectly with cooked rice or naan bread.

Please ensure that all food is cooked correctly, for more cooking tips and safety click here