Recipe Rating

Ingredients

  • 600g chicken fillets cut into large cubes

Chicken Marinade 

  • 6 garlic cloves
  • 1 tsp ginger paste
  • 1 1/2 tsp cumin seeds
  • 1/2 tsp ground coriander/dhania
  • 1/2 tsp garam masala
  • 1 tsp paprika
  • 1/2 to 1 tsp red chilli powder (to taste)
  • 2 tbsp full cream plain yogurt
  • 2 tbsp oil
  • salt to taste

Chicken Tikka Masala

  • 2 tbsp oil
  • 1 large onion chopped
  • 1 tsp ginger paste
  • 1/2 tsp ground tumeric
  • 2 tsp ground coriander/dhania
  • 1 tsp paprika
  • 1/2 to 1 tsp red chilli powder (to taste)
  • 1 tbsp tomato puree/paste
  • 1/2 tin canned tomatoes chopped
  • 1 cup fresh cream
  • 1/4 tsp garam masala
  • handful fresh coriander leaves chopped
  • salt to taste
  • water

Method

  1. Place the garlic, ginger, cumin, coriander, garam masala, chilli powder and yogurt in a bowl and mix well. Add the chicken and oil and mix in well. Marinade for at least 30 minutes over overnight is preferred in the fridge.

  1. Preheat the oven to 220°C. Thread the chicken pieces onto skewers and place on a baking rack in a baking pan. Cook for 15-20 minutes and turn around halfway. Remove from skewers and set aside.
  2. For the tikka masala heat the oil in a pan and add the onions. Saute until slightly brown and soft. Add  the ginger and saute until aromatic. Add the tumeric, ground coriander, paprika and red chilli powder and fry for a few seconds to release the flavours. Add the tomato paste and saute for a few seconds. Add the tomatoes and saute until soft. Bring to a boil and simmer for 2-3 minutes.
  3. Remove from heat and let cool down then add the cream. Season with salt and let simmer until the sauce thickness is to your liking.

  1. Add the garam masala nd coriander leaves and heat through. Stir in the chicken and let it heat through.
  2. Serve with naan, roti or rice.

 

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Chicken Tikka Masala
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