Chicken Tikka Masala
- For the chicken marinade - Chicken breast 2 hfl
- Minced ginger 1 tbs
- Minced garlic 1 tbs
- Greek yoghurt 100 g
- Garam masala 1 tbs
- Salt 1 tsp
- Paprika 1 tbs
- Garlic powder 1 oz
- Ground coriander 1 oz
- Turmeric 2 tsp
- Cayenne pepper 1 tbs
- For the sauce - Onion 1 lge
- Butter 3 tbs
- Vegetable oil 2 tbs
- Minced garlic 1 tbs
- Minced ginger 1 tbs
- Same as above seasoning with same measurement 1 tbs
- Brown sugar 2 tbs
- Cream 100 ml
- Water 50 ml
- Fresh coriander 1 hfl
- Canned plum tomato 1 pce
To start off in a bowl combine the yoghurt with the seasonings. Chop the chicken into large bite-sized chunks. Add the chicken into the marinade coat each piece well and let it rest in the fridge covered for an over or overnight if possible.
Once the time is up take a large skillet add in 2 tbs of vegetable oil and fry the chicken in two batches, each side for about 3 minutes. Don't overcrowd the pan. Once all chicken is cooked remove them from the pan, set aside. The cooking process will be finished in the sauce.
To make the sauce start by chopping the onion very finely. Add the butter to the pan. Fry the onions until soft, while scraping all those little darkened leftover chicken bits at the bottom of the pan.
Add in the minced garlic and ginger, on medium heat cook them until fragrant. Next, add in the seasonings- garam masala, paprika, cayenne pepper, garlic powder, salt and ground coriander. Fry them for about 30 seconds, this will help to release their fragrant.
Add in the canned plum tomatoes. Use a wooden spoon to break them up very finely. Let the sauce simmer for about 13 minutes on low heat. Add in the water to loosen the sauce. Stir every 2-3 minutes to avoid burning.
Stir through the brown sugar and cream through the sauce until smooth. Add back in the chicken with its juice and cook for an additional 10 minutes or until the chicken is fully cooked. Serve with basmati rice and garnish with fresh coriander.