Chicken Tikka Masala
8 hours 45 minutes
Chicken tikka masala has to be one of the most popular curries in the world. It's a bit elaborate to prepare and must marinate overnight but it's worth it!
6 people made this
Ingredients
Serves: 4
- 6 boneless, skinless chicken thighs, diced
- juice of 2 limes
- 1 teaspoon paprika
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon coriander seeds
- 2 onion shallots, diced
- 4 cloves garlic, diced
- 4cm fresh ginger, diced
- 2 green chillies, diced
- 125g Greek yoghurt
- 1/2 teaspoon garam masala
- Sauce
- 1 (400g) tin diced tomatoes
- 1 teaspoon tomato paste
- handful coriander leaves, diced
- 3cm fresh ginger, grated
- 1 teaspoon lime juice
- 1/2 teaspoon sugar
- 3 tablespoons butter
- 1/2 cup thickened cream
Directions
Preparation:30min ›
Cook:15min ›
Extra time:8hours marinating ›
Ready in:8hours45min
- Mix the chicken with the lime juice and paprika. Toast and grind the cumin and coriander seeds and grind them.
- In a food processor, blend the onion shallots, garlic, ginger and chillies. Drain the chicken and add the lime juice to the onion paste. Blend. Combine in a bowl with the yoghurt, garam masala and half of the ground cumin and coriander. Add the chicken and toss to coat. Cover and marinate overnight in the fridge.
- Preheat the grill then grill the chicken 5 minutes on each side until it's beginning to char. Keep warm while you make the sauce.
- In the food processor combine tomatoes, tomato paste, coriander leaves, ginger, lime juice, sugar and remaining cumin and coriander powder. Process until smooth.
- Heat the butter in a saucepan and add the tomato mixture and cream. Simmer, then add the chicken and reheat. Serve hot.
