Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from supermarkets!
Ingredients
CHICKEN TIKKA MARINADE:
600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
1/2 cup plain yoghurt, full fat best (Greek is fine)
6 cloves garlic , minced (~1.5 tbsp)
1 tbsp fresh ginger , grated
1 tsp garam masala (Note 2)
1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
1 tbsp vegetable oil
1/8 tsp cayenne pepper (optional)
Pinch black pepper
2 tsp lemon juice
COOKING CHICKEN:
1 - 2 tbsp oil (Note 3)
CURRY SAUCE SPICES:
2 tsp turmeric
1 tbsp garam masala (Note 2)
2 tsp coriander
1 tsp cumin
1/8 tsp cardomon powder
1/8 tsp cayenne pepper
CURRY SAUCE:
3 tbsp / 65ml vegetable oil (Note 3)
30g / 2 tbsp unsalted butter
1 onion, finely chopped (brown, white or yellow)
1 tsp salt
2 tbsp fresh ginger , grated
6 cloves garlic , crushed or grated
1 tbsp paprika (not smoked)
400 ml / 1 2/3 cups tomato passata (tomato puree)
400 ml / 1 2/3 cups water
100 ml / 1/3 cup + 1 tbsp cream (thickened or pure is fine)
1 tsp sugar
50g / 3 tbsp unsalted butter
Instructions
CHICKEN TIKKA:
Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
Full Reading: https://www.recipetineats.com/chicken-tikka-masala/
Ingredients
CHICKEN TIKKA MARINADE:
600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
1/2 cup plain yoghurt, full fat best (Greek is fine)
6 cloves garlic , minced (~1.5 tbsp)
1 tbsp fresh ginger , grated
1 tsp garam masala (Note 2)
1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
1 tbsp vegetable oil
1/8 tsp cayenne pepper (optional)
Pinch black pepper
2 tsp lemon juice
COOKING CHICKEN:
1 - 2 tbsp oil (Note 3)
CURRY SAUCE SPICES:
2 tsp turmeric
1 tbsp garam masala (Note 2)
2 tsp coriander
1 tsp cumin
1/8 tsp cardomon powder
1/8 tsp cayenne pepper
CURRY SAUCE:
3 tbsp / 65ml vegetable oil (Note 3)
30g / 2 tbsp unsalted butter
1 onion, finely chopped (brown, white or yellow)
1 tsp salt
2 tbsp fresh ginger , grated
6 cloves garlic , crushed or grated
1 tbsp paprika (not smoked)
400 ml / 1 2/3 cups tomato passata (tomato puree)
400 ml / 1 2/3 cups water
100 ml / 1/3 cup + 1 tbsp cream (thickened or pure is fine)
1 tsp sugar
50g / 3 tbsp unsalted butter
Instructions
CHICKEN TIKKA:
Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
Full Reading: https://www.recipetineats.com/chicken-tikka-masala/
