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Chris's chicken tikka masala recipe

Chris's chicken tikka masala recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry
  • Chicken tikka curry

Here's my version of this classic chicken curry. I also add much more than the 1 teaspoon of cayenne pepper that I have listed here so please adapt if you prefer more heat.

684 people made this

IngredientsServes: 6

  • 2 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 400ml tomato passata
  • 235ml double cream
  • 2 teaspoons paprika
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breasts, cubed
  • 1/2 teaspoon curry powder

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Heat ghee in a large pan over medium heat; cook and stir onion until golden and softened, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
  2. Stir passata into the onion and spice mixture, bring to the boil and reduce heat to low. Simmer sauce for 10 minutes; mix in cream, paprika and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
  3. Heat vegetable oil in a separate pan over medium heat. Stir chicken into the hot oil, sprinkle with curry powder and sear chicken until lightly browned, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce for 30 minutes; adjust salt and sugar to taste.

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Reviews & ratingsAverage global rating:(1778)

Reviews in English (1260)

Got to admit I hadnt planned on making a tikka husband loves a madras but thought got a load of chicken in lol...So I thought Id try this recipe. Well I said to my husband ok before you moan thought Id try something different lol... He loved it. I loved it I had 2 lots and the rest that was left over the next day for my dinner lol. Id say try this its simple enough to do and my god its lovely Going to make it again at weekend because my son said he loves chicken tikka. Only thing was at the end it said add curry powder but didnt have any in so think I sprinkled a bit of cummin in instead lol Sorry currymonster lol.-30 Jun 2016

Great recipe Chris, went down a treat and simple to.-01 Feb 2016

This was fab even my fussy daughter liked it-22 Jul 2016


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  • 2 tablespoons butter
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium onion, chopped (about 1 cup)
  • 2 tablespoons lemon juice
  • 2 teaspoons McCormick® Paprika
  • 1 teaspoon McCormick® Minced Garlic
  • 1 teaspoon McCormick Gourmet™ Garam Masala Blend
  • 1/2 teaspoon McCormick® Ground Cumin
  • 1/2 teaspoon McCormick® Crushed Red Pepper
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/3 cup heavy cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

Key Products


Recipe Summary

  • 1 ½ pounds skinless, boneless chicken thighs
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cardamom
  • 2 tablespoons clarified butter (ghee), or more as needed
  • 1 onion, chopped
  • ¼ cup tomato paste
  • 4 cloves garlic, finely grated
  • 1 tablespoon finely grated ginger, or more to taste
  • 1 cup crushed tomatoes
  • 1 (13 ounce) can coconut milk
  • ½ cup chicken broth, or as needed
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon red pepper flakes
  • salt and ground black pepper to taste

Place chicken in a bowl and drizzle vegetable oil over chicken toss to coat.

Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.

Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.

Reduce heat under the skillet to medium-high. Stir onion into skillet saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.

Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.

Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.


How to make

5. Heat another pan or can use the same one by adding oil add all the dry masala / spices now and fry them till they begin to sizzle.

6. Add chopped onions, fry evenly till they turn slightly brown.

7. Add ginger garlic paste and fry till the raw smell disappears.

8. Add tomato puree, red chili powder, coriander powder and salt. Mix and fry for 2 minutes.

9. Add cashew and melon seeds paste.

10. Fry till the mixture leaves the sides of the pan.

11. Add sugar, chicken pieces and onions, capsicums, mix well and fry for 2 to 3 minutes.

12. Add water just enough to make a thick gravy. Adjust the consistency. Cook this till the gravy begins to boil well.

13. Add kasuri methi , cook for 2 to 3 mins or till the tikka turns tender.

14. Add garam masala cook for a while. Add cream and coriander leaves. Stir. off the flame.


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Steps to make Chicken Tikka Masala:

We start by marinating the chicken in a mixture of yogurt and spices. It needs to marinade for at least a couple of hours, to really tenderize the chicken, so it can be grilled or griddled later without drying out.

Next we start on the sauce by softening onions in a pan with a little oil and butter. Add garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon and tomato puree and stir it all together.
At this point I like to add in a chopped red pepper. This is totally optional, and definitely not an authentic addition, but I like to add in a little veg where I can get away with it.
Then add in tinned tomatoes and water and let it simmer for 15-20 minutes while you cook the chicken.

You can cook the chicken on a griddle or barbecue on skewers, or if you want to keep it simple, like I do, then spread the chicken out on a tray, brush with oil and grill until lightly charred. If the pieces aren't too big, you shouldn't need to turn them to cook them through.
Now stir cream, ground almonds and a little brown sugar in the the sauce, and add in that cooked chicken. Give it all a stir and heat the cream through for a couple of minutes, then serve.

I like to serve mine with boiled rice (<-- check out my no-fail rice post) and/or chapatis (<--super quick and easy).


Recipe Summary

  • 2 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt (Optional)
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 1 (14 ounce) can tomato sauce
  • 1 cup heavy whipping cream
  • 2 teaspoons paprika
  • 1 tablespoon white sugar (Optional)
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • ½ teaspoon curry powder
  • ½ teaspoon salt, or to taste (Optional)
  • 1 teaspoon white sugar, or to taste (Optional)

Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture fry until fragrant, about 2 minutes.

Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes adjust salt and sugar to taste.


This recipe calls for Tikka Masala Spice Paste

Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.

Ingredients

Serves 4 people

  • 2 tbsp. yoghurt (optional)
  • 2 tbps. oil
  • 1 medium onion
  • 4 tbps. Patak’s Tikka Masala Spice Paste (or 2 Patak's Tikka Masala Paste Pots)
  • 200ml water
  • 1 tsp garlic & ginger, chopped (optional)
  • 400g chicken breast, diced
  • 200g canned chopped tomatoes
  • 100ml double cream
  • 1/2 tsp sugar (optional)

Method

  1. As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
  2. Heat oil in a medium saucepan. Add the onion, and cook until soft.
  3. Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
  4. Add the chicken, cook until sealed.
  5. Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
  6. Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
  7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander

Serves 4 people

  • 2 tbsp. yoghurt (optional)
  • 2 tbps. oil
  • 1 medium onion
  • 4 tbps. Patak’s Tikka Masala Spice Paste (or 2 Patak's Tikka Masala Paste Pots)
  • 200ml water
  • 1 tsp garlic & ginger, chopped (optional)
  • 400g chicken breast, diced
  • 200g canned chopped tomatoes
  • 100ml double cream
  • 1/2 tsp sugar (optional)
  1. As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
  2. Heat oil in a medium saucepan. Add the onion, and cook until soft.
  3. Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
  4. Add the chicken, cook until sealed.
  5. Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
  6. Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
  7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander

Often times I will read you cannot freeze CTM because of the heavy cream. We have never experienced anything but delicious food when we have frozen and reheated chicken tikka masala. We love this recipe so much we typically make a double portion so we can fill up our freezer stash.

We batch cook and freeze our chicken tikka masala in our 1cup and 2cup portions:

  • 1cup tray: perfect for an individual portion of CTM, you can add the rice or naan fresh.
  • 2cup tray: perfect for making a complete meal. We will first add about 1cup of CTM to the 2cup tray and then top off with about a cup of cooked basmiti rice. This lets us have perfectly sized individual curry and rice bowls.


Cooking guidelines

Take a food processor and garlic and ginger should be pureed by adding 1/4 cup water.

Tale a small skillet and, the cumin seeds and coriander should be toasted for 3 minutes. (The heat should be kept at medium-high and stop when fragrance comes out.

They have to be pulsed in a spice grinder until finely ground.

1/4 teaspoon pepper, 1 teaspoon salt, cayenne, 1/4 teaspoon of the turmeric, 1/2 teaspoon of the sugar, lemon juice, 1 1/2 teaspoons of the paprika, yogurt, 2 teaspoons of the cumin-coriander mixture and 2 tablespoons ginger-garlic puree must be whisked together.

The chicken need to be tossed in to make coat and the bowl should be covered using a plastic wrap.

Marinate for 2 to 4 hours in the refrigerator.

The butter has to be heated in a Dutch oven. Heat should be medium).

Serrano peppers and onions need to be added and cooked for 5 minutes. (You can stop when the onions become tender and soft.

Turmeric, paprika, remaining cumin-coriander mixture and 2 tablespoons ginger-garlic puree must be stirred in continuously for 3 minutes for cooking the spices.

1 1/2 cups of water, tomatoes and their juice, and the remaining 1 teaspoon sugar have to be added.

It must be simmered by covering partially for 25 minutes. (The heat needs to be kept at medium-low).

The broiler has to be preheated.

The excess marinade from the chicken thighs must be scraped off and they should be laid spaced apart on a rack that is placed over a baking sheet.

The salt must be sprinkled in light way over the chicken and it should be placed 5 inches from the broiler.

It should be broiled for 5 minutes.

The chicken pieces should be flipped and broiled for 3 minutes. (Make sure that the chicken is reasonably cooked through and a meat thermometer should record 165 Degrees Fahrenheit.

It should be transferred to a big bowl.

The cream and Garam masala should be stirred into the sauce and simmered for 5 more minutes.

It needs to be poured over the chicken and the cilantro should also be stirred in. (Make sure that a coating is formed over the chicken).



Comments:

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