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Chicken Tikka Masala
A beloved British Indian curry featuring tender, marinated chicken pieces simmered in a rich, creamy, and spiced tomato sauce. Often considered Britain's national dish.
đ§ Ingredienser
- 600 g Boneless, skinless chicken breast or thighs(Cut into bite-sized pieces (approx. 1-inch cubes).)
- 200 g Plain yogurt(Full-fat is recommended for best results. Greek yogurt can also be used.)
- 200 ml Heavy cream(For richness and a smooth sauce.)
- 200 g Tomato purée (or passata)(Concentrated tomato paste can also be used, but adjust quantity and add a little water.)
- 2 tbsp Garam masala(A warming spice blend. Adjust to your preference.)
- 2 tbsp Ginger-garlic paste(Can be made by blending fresh ginger and garlic.)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 0.5 tsp Cayenne pepper(Or to taste, for heat.)
- 1 tsp Salt(Or to taste.)
- 2 tbsp Vegetable oil or ghee
- 1 medium Onion(Finely chopped.)
- 0.5 cup Fresh cilantro (coriander leaves)(Chopped, for garnish.)
đšâđł Instruktioner
- 1
Prepare the chicken marinade. In a medium bowl, combine the yogurt, ginger-garlic paste, garam masala, cumin, coriander, turmeric, cayenne pepper, and 1 tsp salt. Mix well to form a smooth paste. Add the chicken pieces and toss to coat them thoroughly. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.
â±ïž 15 minutes prep + 3 hours marinating - 2
Cook the chicken. Preheat your grill to medium-high heat (around 200°C / 400°F) or your oven to 220°C (425°F). Thread the marinated chicken onto skewers if grilling, or spread in a single layer on a baking sheet lined with parchment paper if baking. Grill or bake for 12-15 minutes, turning halfway, until the chicken is cooked through and has slightly charred, smoky edges. Set aside.
â±ïž 15 minutes - 3
Make the sauce base. Heat the vegetable oil or ghee in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the remaining 1 tbsp garam masala and cook for another minute until fragrant.
â±ïž 10 minutes - 4
Build the sauce. Add the tomato purée (or passata) to the saucepan. Stir well and cook for 2-3 minutes, allowing the tomato flavor to deepen. Pour in the heavy cream and stir until combined. Bring the sauce to a gentle simmer.
â±ïž 5 minutes - 5
Combine and finish. Add the cooked chicken pieces to the simmering sauce. Stir gently to coat the chicken. Let it simmer for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt and cayenne pepper if needed. The sauce should be rich and creamy.
â±ïž 10 minutes - 6
Serve. Ladle the Chicken Tikka Masala into bowls. Garnish generously with fresh chopped cilantro. Serve hot with basmati rice, naan bread, or roti.
â±ïž 5 minutes
đĄ Proffstips
- âThis dish is a classic example of British culinary adaptation of Indian cuisine.
- âFor a restaurant-style finish, consider adding a swirl of extra cream or a pinch of fenugreek leaves (kasuri methi) to the sauce.
- âMarinating the chicken for longer, even up to 24 hours, will result in more tender and flavorful chicken.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a spicier version, increase the amount of cayenne pepper or add a fresh green chili to the sauce.
- Substitute chicken with paneer (Indian cheese) or firm tofu for a vegetarian option. Adjust cooking time accordingly.
- Add a tablespoon of ground almonds or cashew paste to the sauce for extra creaminess and richness.