Chicken Tikka Masala

Chicken Tikka

  • 800g chicken breast (cut into 2cm/3cm cubes)
  • 1 tsp Kashmiri chilli powder
  • ¼ tsp ground turmeric
  • 1 tsp salt
  • ¼ tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 1 tbsp brown sugar
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp tomato paste
  • 100g natural yoghurt

Masala Sauce

  • 40g ghee
  • 1-2 brown onions (finely chopped)
  • 2 tsp ginger paste
  • 1 tsp garlic paste
  • 6 cardamom pods (green)
  • 1 tsp fenugreek seeds
  • ½ tsp ground turmeric
  • 1 tsp Kashmiri chilli powder (optional)
  • 200g pouring cream
  • 60g tomato paste
  • 1 tsp brown sugar
  • Salt & pepper to taste
  • Fresh coriander to garnish (optional)

Method

Chicken Tikka

  • Place all tikka ingredients into a mixing bowl and combine well. Cover with cling wrap and place in the fridge for at least 1 hour (can leave overnight)
  • Once marinated, spread chicken evenly out over 4 skewers
  • Whilst making the sauce below, the skewers can be cooked on a BBQ over a medium heat (they should be fully cooked and slightly charred)

Masala Sauce

  • Place the ghee in a pan, heat for 2 minutes over a medium heat
  • Add the onion, garlic & ginger paste, cook for a few minutes until the onion is soft with no colour
  • Add in the cardamom, fenugreek, turmeric, chilli powder, cream & any chicken marinade left in the bowl. Cook for a further 5 minutes
  • Add in the tomato paste, sugar, salt and pepper and continue to simmer on a low heat for about 15 minutes (if sauce gets a too thick, thin down with a little water)
  • Once cooked, take the chicken off the skewers and add into the sauce and stir gently. Simmer for a further 2 minutes
  • Transfer to a serving bowl, garnish with fresh coriander leaves and serve with your favourite curry sides

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