Chicken tikka masala
RECIPE FOR CHICKEN TIKKA MASALA
Source: Largely adapted from Annabel Karmel’s Kid Can Cook
Serve: 5-6
Ingredients:
3 skinless and boneless chicken breasts (about 350g)For the marinade:
6 tbsp plain yoghurt (note 2)
½ tsp grated ginger
½ tsp mild curry powder
¼ tsp garam masala
1 tsp clove garlic – crushedFor the sauce:
3 medium sized tomatoes (about 360g) – chopped
1 medium onion (about 200g) – chopped
180ml chicken stock
200 ml coconut milk
25g butter
1 tsp garam masala (note 3)
¼ tsp ground coriander (note 4)
¼ tsp grated ginger
2 tbsp honey
2 tbsp tomato puree
1 tbsp lemon juice
Salt and pepperMethods:
- Cut the chicken into cubes (1 inch). In a bowl, mix together all the ingredients for marinade. Add the chicken and mix to coat. Cover the bowl with plastic wrap. Refrigerate for 2 hours or overnight.
- When cooking, remove the chicken from the fridge. You can either bake or grill the chicken using oven or cook over a grilling pan. If baking, line a baking sheet with foil, oil lightly and arrange the chicken cubes on it. Preheat oven at 200°c. Bake for 8 minutes until the chicken cubes are cooked through, turning the pieces over halfway through cooking. You can also do this with the grill function in the oven. If grill with a grilling pan, oil the pan lightly and heat it up. Skew the chicken cubes onto pre-soaked bamboo skewers. Grill the chicken cubes for 3-4 minutes, flipping the skewers and grill for another 3-4 minutes until done. Remove the chicken cubes from the skewer and set aside.
- To make the sauce, heat up a pan or pot with medium heat. Melt the butter and sauté the onion until soft and translucent (about 6- 8 minutes). Add garam masala, ground coriander and ginger and sauté for another 5 minutes.
- Add the stock, honey, tomato puree and chopped tomatoes. Stir to combine and then simmer uncovered for 15 minutes until the tomatoes become soft. Off the heat and let the sauce to cool for about 5 minutes. Put into a blender/ food processor and puree until smooth.
- Return the sauce to the pan or pot. Add coconut milk, bring to a boil and simmer for another 5 minutes until thick.
- Add the cooked chicken and lemon juice to the sauce. Season to taste with salt and pepper. Simmer for another 5 minutes. Serve with rice, naan or poppadoms.
Notes:
- This recipe will give you plenty of sauce. So, you can add some cauliflowers or other greens as you like.
- Yogurt acts as a tenderizer for chicken.
- Garam masala is a blend of ground spices.
- Gound coriander is a pleasantly sweet spice with a lemony top note.
Wat a super delicious, irresistible and addictive chicken tikka masala.
Priya: Thanks!! 😉
This used to be my favorite dish to order at Indian restaurants when I still ate meat. Now I love it with paneer! I’ll have to try it prepared that way!
Joanne: Thanks for sharing your view. I got to check out paneer now. 🙂
I love introducing my kids to spices – they actually like Indian food, so I am always looking for good Indian recipes.
Jeanette: It’s great that your kids love Indian food. Do give it a try! 😉
love the tomatoes lining the rice and congrats on all those features!
Janine: Thanks for your sweet words!! 😉
The recipe doesn’t seem difficult to follow. Will definitely give it a try. BTW, I have tried your other recipes which have turned out well. Thanks for sharing.
ChristineT: Yup, once you have prepared the ingredients, the steps are easy-to-follow. Even my hubby can do it too!! Thanks for your kind feedback! Looking forward for more (be it +ve or -ve)! 😉
By the way, what is pisin yogurt?
ChristineT: Thanks for pointing out. It’s a typo (I was in a “sleepy” mode when typing this post. Hehe!). Should be “plain” not “plsin”. 🙂
Your blog looks COOL!!!!!!!!! I thought I got into different house. =D I love it. It looks sleek! I wish I can change mine too… 🙁 Delicious Tikka Masala. I admit that I haven’t tried this most famous dish yet in my life… I know, where was I?
By the way, congratulations on those big features! I’m so happy for you! Keep up good work~~~!
Nami (JOC): Your comment is so sweet, as always!! Thanks!! 🙂
curry looks fantastic. yumm
Kanan: Thanks!! 🙂
this looks amazing!!!!! whether it’s for adults or kids it looks fantabulous!! yummm
bilbaobab: Thanks!! Your comment is so sweet! 🙂
This was the first Indian dish that I ever tasted. We never go to an Indian restaurant without ordering it! I’ve never made it myself either.
Thyme (Sarah): Do give it a try! It’s easier than you thought 😉
this curry sounds appealing to both young and old. great clicks!
Noobcook: Thanks so much!! 😉
Can I pan fry the chic 1st instead of grilling them?
Elszie: Yes, you can. Happy trying! 😉
Congrats on all your features. Well-deserved!
I enjoy CTM but yet to cook it at home.
Tigerfish: Thanks!! Time to give it a try! 😉
Nice ingredients! Although I have no toddlers, I was looking for a mild version of chicken tikka masala – not too spicy! And yours looks fantastic!
I had a question though: if I use the double quantity of chicken, do I need to double the rest of the ingredients? Since you mention that the sauce will be plenty, do I actually need to do that? Thanx!
Despina: To double the quantity of chicken, you may need to double the amount for the marinade. But for the sauce, I think you need to increase 1.5 times the amount will do if you don’t need plenty of sauce. Hope it helps and happy trying! 😉
Thanx for the tips! I cooked it yesterday! It’s delicious!!
Despina: Glad it suits your palate! Thanks for the feedback! 😉
Hi this recipe looks great and I’m definitely gonna try it for my 2 yr old. Just a question…. How do u make chicken stock?
Vanitha: Thanks!! The method is more or less like my homemade fish stock. Sometimes when I was lazy, I will use Maggi concentrated chicken stock. If you want to make your own chicken stock, you can find the recipe from internet. 😉
I am due for 2nd child soon. Worry about my first child’s meals during confinement. Is this suitable for freezing?
Elmery: I haven’t tried freezing it myself. According to bbcgoodfood, CKM can be frozen (http://www.bbcgoodfood.com/recipes/12798/chicken-tikka-masala). For details and freezing tips, please read more at this link: http://www.bbcgoodfood.com/recipes/12798/chicken-tikka-masala. As my recipe is using coconut milk, I would suggest that it is best to consume this frozen dish with 3-4 days. Hope it helps!! 😉
The basics of Chicken tikka masala sauce are simple: start with a base of aromatics—onions, garlic, and ginger are common—cooked in oil, ghee, or butter. Add a simple spice mixture, largely based on cumin, coriander, and chilis, throw in some canned tomatoes, cook them down, then puree the whole deal with heavy cream and fresh cilantro.
Sahil@Cookingtips: Thank you for your kind sharing! 🙂
Hi there – this looks like a wonderful recipe – with great reviews, bravo! I am planning on making this for y kids but my son has a restriction on eating dairy, what are your thoughts on me eliminating (or replacing with ?) the yogourt? ….
Thanks for your thoughts! I want’s sure if it was essential to the recipe.
Warmly – Julie
Julie Dillon: Thanks for the compliment! I’m not sure what you can substitute it. Can you find a non-dairy yogurt? If you can’t, I think it should be fine to eliminate the yoghurt even though it may yield a different taste.