Tabular Recipes.

Chicken Tikka Masala

Total
1 hr
Makes
4 servings
Serves
Chicken Tikka Masala
600g/ 1.2lb chicken thigh ((boneless, skinless), cut into 3cm / 2.2" cubes (Note 1))Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.Cover with cling wrap and leave in fridge to marinate overnight3 hr · minimum).Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave2 min · or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.Add oil and butter. When butter is melted, add onions, ginger and salt.Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet5–7 minReduce the heat to medium. Add the garlic and paprika, and cook2 minAdd the Curry Sauce Spices, and cook a further 2 minutes, stirring.Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.Simmer for 15 minutes, stirring occasionally.Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.Optional: Sprinkle with a pinch of extra garam masala at the end.Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
1/2 cup plain yoghurt, ( full fat best (Greek is fine))
6 cloves garlic (, minced (~1.5 tbsp))
1 tbsp fresh ginger (, grated)
1 tsp garam masala ((Note 2))
1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
1 tbsp vegetable oil
1/8 tsp cayenne pepper ((optional))
Pinch black pepper
2 tsp lemon juice
1 - 2 tbsp oil ((Note 3))
2 tsp turmeric
1 tbsp garam masala ((Note 2))
2 tsp coriander
1 tsp cumin
1/8 tsp cardamom powder
1/8 tsp cayenne pepper
3 tbsp (65ml) vegetable oil ((Note 3))
30g / 2 tbsp unsalted butter OR ghee
1 onion, finely chopped ((brown, white or yellow))
1 tsp salt
2 tbsp fresh ginger (, grated)
6 cloves garlic (, crushed or grated)
1 tbsp paprika ((not smoked))
1 2/3 cups (400ml) tomato passata ((tomato puree))
1 2/3 cups (400ml) water
100 ml (1/3 cup + 1 tbsp) cream ((thickened or pure is fine))
1 tsp sugar
50g / 3 tbsp unsalted butter OR ghee
Basmati rice

Ingredients

  • 600g/ 1.2lb chicken thigh ((boneless, skinless), cut into 3cm / 2.2" cubes (Note 1))
  • 1/2 cup plain yoghurt, ( full fat best (Greek is fine))
  • 6 cloves garlic (, minced (~1.5 tbsp))
  • 1 tbsp fresh ginger (, grated)
  • 1 tsp garam masala ((Note 2))
  • 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
  • 1 tbsp vegetable oil
  • 1/8 tsp cayenne pepper ((optional))
  • Pinch black pepper
  • 2 tsp lemon juice
  • 1 - 2 tbsp oil ((Note 3))
  • 2 tsp turmeric
  • 1 tbsp garam masala ((Note 2))
  • 2 tsp coriander
  • 1 tsp cumin
  • 1/8 tsp cardamom powder
  • 1/8 tsp cayenne pepper
  • 3 tbsp (65ml) vegetable oil ((Note 3))
  • 30g / 2 tbsp unsalted butter OR ghee
  • 1 onion, finely chopped ((brown, white or yellow))
  • 1 tsp salt
  • 2 tbsp fresh ginger (, grated)
  • 6 cloves garlic (, crushed or grated)
  • 1 tbsp paprika ((not smoked))
  • 1 2/3 cups (400ml) tomato passata ((tomato puree))
  • 1 2/3 cups (400ml) water
  • 100 ml (1/3 cup + 1 tbsp) cream ((thickened or pure is fine))
  • 1 tsp sugar
  • 50g / 3 tbsp unsalted butter OR ghee
  • Basmati rice

Stepssimplified

  1. 1Mix yoghurt, garlic, ginger, garam masala, salt, cumin, coriander, paprika, 1 tbsp oil, cayenne, black pepper, and lemon juice in a bowl. Add chicken cubes and coat thoroughly. Cover and marinate in the fridge for at least 3 hours, preferably overnight.
  2. 2Heat 1 tbsp oil in a non-stick pan over high heat until smoking. Add half the chicken in a single layer. Cook without moving for 2 minutes until charred. Turn each piece and char the other side. Remove to a bowl. Scrape out and discard any burnt bits from the pan. Repeat with remaining chicken, adding more oil if needed. Wipe the pan clean.
  3. 3In the same pan (or a pot with a lid) over medium-high heat, add 3 tbsp oil and 2 tbsp butter. Once the butter melts, add the chopped onion, 2 tbsp grated ginger, and 1 tsp salt. Cook, stirring constantly, until the ginger starts to turn golden and the onion smells sweet, about 5–7 minutes.
  4. 4Reduce heat to medium. Add 6 crushed garlic cloves and 1 tbsp paprika. Cook for 2 minutes, stirring. Add 1 tbsp garam masala, 2 tsp coriander, 1 tsp cumin, 1/8 tsp cardamom, 1/8 tsp cayenne, and 2 tsp turmeric. Cook for another 2 minutes, stirring.
  5. 5Pour in 400 ml tomato passata and 400 ml water. Stir, bring to a simmer, then cover and reduce heat to low. Simmer for 15 minutes, stirring occasionally.
  6. 6Remove the sauce from heat. Blend with a stick blender until smooth. Return to the pan. Stir in 100 ml cream, 1 tsp sugar, and 50 g butter until the butter melts.
  7. 7Add the charred chicken pieces to the sauce. Stir and simmer for a few minutes until the chicken is cooked through. Optionally sprinkle with extra garam masala. Serve over basmati rice.