Main Dishesbitsofcarey
Chicken Tikka Masala
Very similar to my vegan friendly, Cauliflower and Chickpea Tikka Masala recipe, this is the chicken version. Tikka Masala sauce is traditionally made with cream or full-fat yoghurt but I prefer using coconut milk. The choice is entirely yours. This recipe is super saucy, so make sure you have rice and naan for mopping it up. Also feel free to bulk up with more chicken, roasted cauliflower, sweet potato or/and chickpeas. Chicken thigh fillets make all the difference here as they are so tender. If you can't get your hands on some, be sure to marinate your chicken breast fillets for at least an hour. Grilling the chicken before adding to the sauce is a game-changer. The flavour is elevated in the curry due to the smokiness that is reminiscent of chicken cooked in a tandoori oven. A winner in my books. Enjoy! This wasn't a planned recipe post, but I had to snap it and share the recipe.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- blender
- pan
- griddle
📝 Preparation Steps
1
Place chicken thighs in a bowl with garam masala, cumin, paprika and lemon juice. Season with salt and pepper and drizzle with olive oil. Mix until chicken is well coated. Allow to marinate while preparing the sauce.
2
Heat the olive oil and sauté the onion, garlic, ginger and spices until fragrant.
(5 ml) each of garam masala, cumin and paprika1 tsp(30 ml) olive oil2 Tbsponion (chopped)1(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(45 ml) tomato paste3 Tbsp
3
Add the chopped tomatoes, paste and +- 200 ml chicken stock. Simmer gently for ⏱️ 15 minutes.
(5 ml) each of garam masala, cumin and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tspchopped tomatoes1 can(45 ml) tomato paste3 Tbsp
4
Add the coconut milk and coriander stems and simmer for another ⏱️ 20 minutes.
(5 ml) each of garam masala, cumin and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(45 ml) tomato paste3 Tbsphandful of fresh coriander stems (chopped)Fresh coriander leavesChopped coriander
5
The cardamom pods should float to the surface at this stage. Simply fish them out.
(5 ml) each of garam masala, cumin and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tspcardamom pods (bashed)6(45 ml) tomato paste3 Tbsp
6
Use a stick blender and blitz the sauce until smooth and creamy. Simmer a little longer should you prefer a more viscous sauce.
7
Season with salt, pepper and sugar to taste.
8
Heat a griddle pan until smoking hot. Grill the thighs in batches until slightly charred on the outside (but still raw).
9
Add browned chicken thighs and more fresh coriander to the simmering sauce and continue to cook over medium to low heat for about ⏱️ 20 minutes.
(5 ml) each of garam masala, cumin and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(45 ml) tomato paste3 Tbsphandful of fresh coriander stems (chopped)Fresh coriander leavesChopped coriander
10
Serve on basmati rice with toasted almonds and fresh coriander.
(5 ml) each of garam masala, cumin and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(45 ml) tomato paste3 Tbsphandful of fresh coriander stems (chopped)Fresh coriander leavesChopped coriander
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