Always yearn for the best or just something different to taste? Check out this Chicken Tikka Masala recipe without haste!

Chicken tikka masala recipe - SunCakeMom

Chicken Tikka Masala is Britain’s Ragu. Which basically means that there are as many variations of it as many chefs who prepare it.

Some of us may think that Chicken Tikka Masala is Indian but apart from that, it was dreamt up by Indian chefs living in the UK, it has very little to do with the Indian subcontinent in general. Sure, it has some typical Indian spices, like turmeric but otherwise the dish is adjusted to local tastes and customs.

Since its invention, the dish not just became a subject of national British pride but spread all across the globe and it can be found in Indian restaurants all over the world.

Similarly, to the Italian Ragu, there are no gold standard in making the recipe and many times the only common ingredient among a variety of Chicken Tikka Masala recipes, is the chicken and the gravy it is soaked in.

So, if we come to a situation where we have to order Chicken Tikka Masala and we don’t want to be disappointed in what’s arriving on our plate, lowering our expectations will provide a more cheerful dining experience.

Taking our experience further and further, one bite at the time will ensure, we can finish what we have started, even though initially the task seemed overwhelmingly impossible.

Ingredients

Spice and herbs mix

4 teaspoons / 10g Turmeric
2 teaspoons / 5g Garam masala
2 teaspoons / 3g Coriander (ground)
2 teaspoons / 3g Cumin (ground)
2 teaspoons / 4g Paprika
8 cloves / 30g Garlic (grated)
4 teaspoons / 20g Ginger (grated)

Chicken

2 lb / 1kg Chicken
1 tablespoon / 15g Salt
1½ cup / 350ml Yogurt

Sauce

3 tablespoons / 50g Ghee
1 medium / 150g Onion (finely cut)
6 pieces / 2g Cardamon pod
28 oz / 800g Tomato sauce or whole peeled tomatoes
1 tablespoon / 10g Red pepper (diced)
2 cups / 500ml Heavy cream
¾ cup / 35g Coriander (finely cut)
Optional
- Chili

How to make Chicken tikka masala

Preparation

Grind dried spices and herbs.
Grate ginger and garlic then mix with ground spices and salt.
Cut the chicken up into pieces. Rub salt in.
Mix half of the spice mixture with yogurt and the chicken pieces. Marinate the chicken in the fridge for 4 – 24 hours.

Sauce

Heat ghee to medium high then sauté (stir fry) diced onion, cardamon and optional chilly until glassy / translucent look.
Mix in the other half of the spice mixture then sauté until darkens, about 5 minutes.
Add tomato puree, red pepper flakes if any used then place the lid on and bring it to boil. Reduce heat, take lid a bit off and simmer on low heat until sauce thickened, about 30 – 40 minutes.
Add cream and cilantro.

Chicken

Skillet

Heat ghee or oil to high and sear at least two sides of the chicken until golden brown.

Oven

Stick the chicken pieces onto skewers.
Roast them under the highest setting of the broiler until golden brown spots start to appear.

Assembly

Mix the chicken pieces into the sauce.
Bring it to boil then simmer for 10 minutes so the meat completely cooks through.
Let it cool off a bit before serving.
Serve it traditionally with rice or go berserk and serve it with gnocchi or ricotta gnocchi.