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

    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

    Preparation:30min  ›  Cook:15min  ›  Extra time:8hours marinating  ›  Ready in:8hours45min 

    1. Mix the chicken with the lime juice and paprika. Toast and grind the cumin and coriander seeds and grind them.
    2. 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.
    3. 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.
    4. In the food processor combine tomatoes, tomato paste, coriander leaves, ginger, lime juice, sugar and remaining cumin and coriander powder. Process until smooth.
    5. Heat the butter in a saucepan and add the tomato mixture and cream. Simmer, then add the chicken and reheat. Serve hot.

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