Chicken Tikka Masala
Serves 4
INGREDIENTS FOR MARINADE
4 Chicken Breast (approx. 1000g)
½ Cup Full Fat Yogurt (I use Greek style yogurt)
1 Tbsp Tomato Puree
1 heap tbsp Fresh Ginger paste
1 heap tbsp Fresh Garlic paste
Heap tsp Cumin powder
Heap tbsp Coriander powder
1 tsp Ground cardamom
1 – 1 ½ tsp Kashmiri Red chilli powder
¾ tsp Black Pepper
½ tsp Turmeric
¼ Cayenne pepper
¾ tsp Salt
INGREDIENTS FOR SAUCE
3-4 tbsp Sunflower oil
2 ripe Tomatoes (I use vine tomatoes)
2 medium Onions
½ cup Single Cream
1 tsp Kashmiri red chilli powder
1 heap tsp Garam Masala
½ tsp black Pepper
½ tsp cayenne pepper
1 – 2 tbsp almond powder
1 tsp sugar
Coriander & Lime for garnish
INSTRUCTIONS
Please read the whole recipe first to get an idea of what is involved, including my note on Allergies. Have all your fresh ingredients chopped and prepared before you start.
Marinade Time : 2 hours/Overnight
Preparation Time : 30 mins
Cooking Time: Approx: 45 mins
PREPARATION
1. Score the surface of the chicken breasts with 3 deep slashes, this will allow the marinade to penetrate into the chicken
2. Slice onions thinly (all wafer thin slices to cook consistently) and set aside
3. Score a shallow cross at the top of tomatoes and place in boiling water for a few mins to loosen the skin from the flesh. Peel and puree in a blender. Set aside.
4. Combine ginger and a few drops of oil in a blender and pulse until the mixture forms a paste. (Grate if you don’t have a grinder) Set aside.
5. Combine garlic and a few drops of oil in a blender and pulse until the mixture forms a paste. (Grate if you don’t have a grinder) Set aside.
6. Finely chop the coriander
MARINADE
1. Combine yogurt, tomato puree, 1 tbsp Ginger paste, 1 tbsp Garlic paste and the following spices:-
Heap tsp Cumin powder
Heap tbsp Coriander powder
1 tsp Ground cardamom
1 heap Kashmiri Red chilli powder
¾ tsp Black Pepper
½ tsp Turmeric
¼ - ½ tsp cayenne pepper, alternatively you can add ¼ tsp red chilli pepper.
2. Add 1 tsp salt. Mix well.
3. Rub the marinade all over the chicken. Set aside for minimum 2 hrs or overnight is better.
GRILL CHICKEN
1. Preheat the grill on medium-high heat
2. Scrape excess marinade off the chicken and place on rack.
3. Grill the chicken and turn over once charred marks appear on the surface, about 10 minutes. At this stage if the chicken is pink it doesn’t matter as it will cook through later.
4. Remove from the grill heat once done (otherwise the breast will dry out with the residual heat from the grill). Cut into 4cm bite size pieces and set aside.
COOKING THE SAUCE
1. Heat the oil in a large deep pan
2. Add onions and fry until deep brown on a medium heat. This is an important stage of cooking so do not burn the onions otherwise you will have to start all over again. This can take approx. 20-30 minutes, so don’t rush this step otherwise the onions wouldn’t have browned properly and the end colour of your dish will look a weak colour (onions should be a deep brown colour not black).
3. Once the onions are evenly brown, reduce heat.
4. Add 1 tbsp Garlic and 1 tbsp Ginger and fry for 2 mins.
5. Add the following spices:-
1 tsp Kashmiri red chilli powder
1 heap tsp Garam Masala
½ tsp black Pepper
½ tsp cayenne pepper
6. Turn the heat to medium , if spices start smoking add 2 tbsp of water to prevent burning.
7. Mix well and let spices fry for 30 seconds.
8. Add the freshly pureed tomatoes and cook until oil separates, this is when the oil starts seeping through the surface of the sauce, this could take 5-10 mins, turn up to medium heat.
9. Add a tsp of salt and sugar.
10. Partially cover and cook over a medium heat for about 20 mins and stirring occasionally, until the sauce is slightly thickened.
11. Add the cream and 1.5 tbsp almond powder and cook on a low heat for a further 10 mins, stirring occasionally until thickened.
12. Add your chicken to the cooked sauce and 2 cups cold water and stir. Simmer gently for 10 mins, until chicken is cooked, and sauce is the right consistency (not too watery and not too thick). If sauce is too thick, add ½ cup cold water and simmer. Don’t overcook or over stir your chicken as it may start to fall apart.
13. If sauce is a runny consistency, then turn the heat up to reduce the sauce to a thicker consistency.
14. Taste for seasoning. Salt works wanders bringing flavours out, if necessary, add ¼ tsp, stir and taste. Do not over salt as this can ruin your dish.
15. Finish off with a coriander garnish.
Well Done and Enjoy!!!
Comments