Chicken Tikka Masala
This dish is rich, creamy, and packed with bold spices that transform simple chicken into something truly special.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
For the marinade:
4 chicken breasts, cubed
3 tbsp natural yogurt
2 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp turmeric
2 tbsp olive oil
Juice of ½ lemon
Salt and pepper
For the sauce:
50g butter (divided into 2 x 25g)
1 bay leaf
3 garlic cloves, minced
1-inch piece fresh ginger, grated
2 medium onions, thinly sliced
1 tsp ground cinnamon
100ml water
3 tomatoes, diced
1 tbsp tomato purée
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp garam masala
200ml chicken stock
100ml fresh cream
Method
Marinate the chicken with yoguurt, oil, lemon juice, and all the spices listed for the marinade.
Refrigerate for 20+ minutes (overnight, if possible, to intensify the flavours.)
Cook the marinated chicken in 25g butter until browned all over. Set aside.
In the same pan, melt the remaining butter. Add the garlic, ginger, onions, cinnamon, and bay leaf. Add water, cover with parchment, and cook for 10 mins.
Stir in tomatoes, purée, chilli, cumin, coriander, paprika and garam masala.
Cook for 5 minutes, then add chicken stock. Simmer uncovered for 5-10 mins.
Stir in the cream and blend until smooth.
Return the chicken to sauce and cook on low heat for 20–40 minutes.
Serve with rice or naan.
Remove the bay leaf before serving.
