Chicken Tikka Masala Recipe
500 g boneless chicken
19/lemon freshly squeezed
1 tbsp grated Garlic and ginger/ or ginger and garlic paste
2 tablespoons of Greek style yoghurt
1 tbs Salt to taste
1 tablespoon organic masalan blend
1 tablespoon organic Tandoori masala blend
1 tsp organic garam masala
2 tbsp oil (to fry chicken)
Chicken tikka masala:
One large onion
2 tablespoons olive oil
1 tablespoon grated garlic and ginger/ginger garlic paste
1 teaspoon organic masala and blend
1 teaspoon organic meat masala blend
1 teaspoon organic Garam masala
1/2 tsp red crushed chillies (optional)
1 teaspoon salt to taste
1 cup water - gradually added and mixed well in masala
Two medium tomatoes - blended
Handful of cashew nuts - finely blended
2 cups water
1 tbsp fresh coriander
Method - chicken marinade
To make the chicken marinade mix chicken with lime juice garlic and ginger Greek style yoghurt salt and all the spices. Store in the fridge for one hour or overnight.
Method - tikka masala
- Fry onion in oil, once lightly browned add garlic/ginger. Add all spices, salt and mix. Next, gradually add water mixing well, then add blended tomatoes, cashew nuts, mix well and add 2 cups water. Cover and let mixture simmer on low heat.
- Whilst mixture simmers, fry chicken pieces in 1 to 2 tbsp olive oil on griddle/frying pan turning on each side. Repeat twice, then cover and allow excess water of chicken to dry turning once and repeat if necessary.
- Next add cooked chicken pieces and any excess oil to the masala mixture. Mix well. Cover and cook on low heat for 7-10 mins. Season with fresh coriander and serve with garlic and butter naan.
Click the link for all the perfectly paired spices used to make the dish