Monday, 8 May 2017

The Best Chicken Tikka Masala Recipe

The Best Chicken Tikka Masala
A great British favorite!  If you love curry you will absolutely adore this dish!

Serves 4
Prep time10 minutes (plus 24 hours marinating)
Cooking time: 20-25 minutes

For the Tikka Masala
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cumin
Pinch of salt
1 tsp fenugreek
½ tsp ground cinnamon
1 tsp ground ginger
1 tsp mild chilli powder
2 tsp hot chilli powder
1 tsp black pepper
1 tsp ground cardamom
¼ tsp ground cloves
1 ½ tsp ground turmeric

For the Chicken
1 tsp smoked paprika
1 tsp hot chilli powder
6 cloves of garlic, finely chopped
1 tsp soy sauce
2 tbsp olive oil
500g (1 lb 2oz) chicken breasts, cut into chunks
2 tbsp vegetable oil
1 large onion, finely sliced
2-3 tomatoes, blanched, peeled & finely chopped
400ml coconut cream (or a good quality coconut milk and 100ml of double cream)
Salt & pepper for seasoning
Handful of fresh coriander, finely chopped
Basmati rice & Indian breads, for serving


1.  Mix together all the spices for the tikka masala.

2.  To make the chicken, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the chicken pieces in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the chicken from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the chicken until browned.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes, until the onions have softened.

5.  Add the coconut cream, mix through and add the chicken.  Cook the chicken 15-20 minutes whilst bringing the sauce to a simmer to allow it to thicken, season to taste.

6.  Serve the chicken tikka masala, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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