Homemade Chicken Tikka Masala
Heart warming, filling, makes plenty a must try recipe.
Servings 8 persons
Calories 200kcal
Ingredients
Chicken
- 1 kilogram chicken thigh boneless skinless
Chicken Marinade
- 1 cup yogurt plain
- 2 teaspoons ginger grated
- 2 teaspoons turmeric
- 4 garlic cloves crushed
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon tomato paste
Garam Masala
- 25 grams cardamom
- 25 grams cassia
- 25 grams black pepper corns
- 10 grams cumin seeds
- 2 blades mace
- 10 grams cloves
- 5 grams nutmeg
- 2 bay leaves
Garam Masala Curry
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 onion chopped
- 2 teaspoons ginger grated
- 4 garlic cloves minced
- 1 teaspoon cumin
- 2 teaspoons turmeric
- 2 teaspoons garam masala blend
- 1 teaspoon salt
- 1 teaspoon red pepper flakes to taste
- 3 tablespoons red pepper paste
- 2 teaspoons dry coriander
- 600 grams chopped tomato canned
- 2 cups sour cream or heavy cream
- 1 tablespoon parsley chopped
Instructions
Chicken
- Pat dry the chicken with paper towels.
- Dice into bite size pieces.
Chicken Marinade
- Mix all the marinade ingredients in a bowl.
- Toss in the chicken dices and mix to blend.
- Cover and keep in the fridge for minimum to 3 hours. If you have time make and let rest for a fortnight.
Garam Masala
- Roast the listed spices all together on a dry pan over medium heat until you can smell the aromatic flavors and then ground them all up using a mortar and pestle.
Garam Masala Curry
- Choose a deep pot. Heat slightly and then add the olive oil and the butter to heat too.
- Add the diced chicken together with its marinade and cook shortly just enough that the chicken changes color on all sides.
- Remove the chicken from the pot and set aside until the curry is ready.
- Add the chopped onion to the main pot sauté until the onion is translucent for about 5 minutes. Only then add the ginger and the garlic and cook altogether for another minute.
- Add tomato paste and the rest of all the spices. Sauté for 3-4 minutes or until the tomato paste gains a rich and dark red color.
- Add the crushed tomatoes. With the help of these tomatoes make sure to scrape the bottom of the pan. Cook for another 10 minutes.
- Then add the cream of your choice and mix to blend. Let simmer for 30 minutes. Mix occasionally. Add a little warm - about 100 millilitres - water if too thick.
- Drop in the chicken dices and mix well. Cook until the inside temperature of the chicken dices reach 70°Celsius (160° F). Should take about 10 minutes.
- Garnish with chopped fresh parsley or coriander.
- Serve with rice and enjoy!