This is my version of the Anglo Indian collaboration of the now-famous comfort food, Chicken Tikka Masala Recipe. This one is a medium spicy curry so if you don’t like it too spicy put fewer chillies or chilli powder into it. I marinade the chicken in a sort of tandoori mixture as I love this way and it makes the chicken tastier.
Chicken Tikka Masala Recipe
Prep Time: 25 mins and 2hrs+ Marinating
Cooking Time: 75 mins
Total Time: 100 mins
For the chicken tikka:
4 skinless chicken breasts
Juice and zest of 1 lemon
1 tbsp. Vegetable Oil
2 Green Chillies chopped
1 tsp salt
a thumb sized ginger peeled and grated
3 cloves of crushed garlic
1 tbsp garam masala
1½ tsp ground cumin
1 tsp Ground Cloves
150ml plain yoghurt
1 tsp Smoked Paprika
1 tsp Red Food Colouring (optional)
For the sauce:
2 tbsp. Oil
2 small onions, finely chopped
10 green cardamom pods
2 Bay leaves
1 tbsp. Ground Coriander
1 tbsp. Mild Curry Powder
2 tsp Turmeric
1 chicken Stock Cube
4 garlic cloves, crushed to a puree
400g chopped tomatoes
70g tomato puree
2 Red chillies chopped
1 tsp sugar
6 tbsp. Chopped Almonds
400g Light Coconut Milk
1 tsp garam masala
A small handful of coriander leaves, to serve
Instructions for Chicken Tikka Masala Recipe
Put the cloves, cumin and paprika and garam masala into a large bowl.
Finely grate in the zest of 1 lemon, squeeze in all its juice.
Blitz in a food processor the garlic, peeled ginger, coriander stalks and green chillies then add to the bowl, then add the yoghurt, oil and 1 teaspoon of sea salt and mix well.
Cut the chicken breasts into 5cm chunks, then add to the marinade and massage all that flavour into the meat. Cover with cling film and marinate in the fridge for at least 2 hours, but preferably overnight.
Bring back to room temperature before cooking.
Thread the chicken on to metal skewers, pushing the pieces well together and place on a lined baking sheet.
When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides.
Slice the chicken off the skewers straight into the sauce.
To make the sauce
Heat the oil over medium-high heat the oil and add the onions and red chillies, Cardamom Pods and Bay Leaves. Fry until soft and golden brown (about 20mins), stirring regularly.
Add the powdered spices and fry for a minute or so, then add and toast the almonds.
Tip in the garlic, tomatoes and tomato puree, crumble in the stock cube and any remaining marinade into the sauce plus 300ml boiling water, bring to a simmer for 5 minutes then add the coconut milk, turn the heat down and simmer for around 40mins, stirring occasionally, then season to taste and remove the cardamoms and bay leaves.
Puree the sauce until smooth, then, once the chicken is done, return the pureed sauce to the pan on medium heat. Add the chicken and garam masala and cook for about five minutes, then taste for seasoning. Add more salt or sugar or the lemon juice if you like, then serve with chopped coriander, fluffy rice and Naan Bread.