Chicken Tikka Masala is a very popular dish served in many Indian restaurants. While this isn’t an authentic Indian recipe, but rather it was created for people outside of India, this is still an outstanding dish. Now, Indian cooking isn’t difficult, the spices are becoming more and more available in most grocery stores. One of the steps that makes Indian cooking unique is that you sautee the spices in oil so they are fragrant. This really makes the spices comes through, and makes the dish flavorful and very colorful. You can serve this dish with some steamed basmati rice.
Chicken Tikka Masala
This recipe was adpated and inspired by: http://www.videojug.com/film/how-to-make-chicken-tikka-masala
Chicken Tikka Masala
This makes a tasty main dish that can be a whole meal!
- 3 chicken breasts
- 4 tablespoon olive
- 5 cardamom pods
- 1 cinnamon stick
- 1 1/2 medium onions
- 2 teaspoon fresh ginger, minced
- 2 teaspoon garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 to 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon garam masala powder
- 1 large tomato
- 1 teaspoon tomato purée
- 5 ounces water
- Salt to taste
- 8 ounces Yogurt or 1 tin coconut milk, if desired
Chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
Add the masala paste and stir for a minute.
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary.
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavor, add either 1 small tin of coconut milk or 8 ounces of yogurt. Mix well and simmer for another 5 minutes.
Place the chicken on a serving dish, decorate with cilanto leaves and serve.Print Recipe