Recipe: Chicken Tikka Masala

Man oh man! With all this crazy weather we have been experiencing lately, how could we not excuse ourselves for thinking that winter is here. And winter time means we want hot food – what better fits that bill than curry? Indian curries have become my new favourite thing to make – a little bit of effort goes a long way! Once I went out and actually bought those base herbs and spices (namely garam masala and fenugreek), Indian curries suddenly became quite a convenient thing to make. Sure you need to marinate the chicken the night before, but it takes only 5 minutes and is so worth it!

Collect

  • 2 T plain unsweetened yoghurt
  • salt and pepper
  • 1/2 t fenugreek
  • 1 t garam masala
  • 1 t crushed garlic
  • 1 t crushed ginger
  • 500 g boneless chicken
  • 1 T canola oil
  • 1 t paprika
  • 1/2 c plain unsweetened yoghurt
  • 3 T canola oil
  • 1 onion
  • 1 T crushed garlic
  • 1 T crushed ginger
  • 1 t ground turmeric
  • 1.5 t garam masala
  • 1 t salt
  • 1 t fenugreek
  • 2 medium tomatoes (or 1 tin of tomatoes)
  • 3 T tomato paste
  • 1 c cream
  • 1/2 c boiling water
  • fresh coriander to garnish

Create

  1. The night before, marinate the chicken in the first measure of yoghurt, salt and pepper, fenugreek, garam masala, garlic and ginger. Cover and leave in the fridge over night.
  2. Turn the oven to 220°C fan-bake.
  3. Add the first measure of oil to a large pan over a medium heat. Add paprika and mix through until it goes red. Remove from heat and leave it to cool. Once cool, add to the yoghurt and mix through (this will be added to the chicken later).
  4. Line a baking tray with baking paper and spread the chicken across the paper. Cook the chicken in the oven for about 10 minutes until it starts to char. Cut the chicken into cubes.
  5. While the chicken is cooking, heat the second measure of oil and add the onion. Cook until almost brown. Add the ginger, garlic and after a few minutes add the turmeric, garam masala, salt and fenugreek and keep cooking until aromatic.
  6. Stir through the tomato and tomato paste and keep cooking until the oil starts to separate from the tomato mixture. Add the chicken and cook until the chicken is fully heated through.
  7. Remove from heat and add the yoghurt mix and cream. Stir through, gradually increasing the heat. Add the boiling water.
  8. Serve with coriander and riceor naan.

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