Chicken tikki masala
A cheap, quick, and delicious meal that's perfect for a weeknight.
SERVES
2
TO
3
Ingredients
For the chicken marinade:
- 1 cup plain yogurt
- Juice of 1/2 lemon
- 3 cloves of garlic, finely grated
- 1 tablespoon ginger, finely grated
- 2 teaspoon garam masala
- 1/2 teaspoon salt
- 6 boneless, skinless chicken thighs, cut into bite-sized pieces
For the sauce:
- 2 tablespoon vegetable/canola oil
- 2 tablespoons butter
- 2 medium onions, finely diced
- 1 tablespoon ginger, finely grated
- 3 cloves garlic, finely grated
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 1/2 cups pureed tomatoes/tomato sauce/passata
- 1 teaspoon ground red chili powder
- Salt to taste
- 1 cup heavy cream
- Fresh coriander to garnish
Directions
- In a bowl, combine all ingredients for chicken marinade and let marinate for one hour.
- In a large pot, heat oil on medium-high heat. When hot, add chicken pieces, making sure not to crowd the pan. Par cook for two to three minutes on each side, until browned. Set aside.
- In the same pan, add butter and onions, and cook until soft and translucent. Add ginger and garlic, and sauté for 30-45 seconds. Then add turmeric, coriander powder, cumin, and garam masala. Fry until fragrant, 15-20 seconds.
- Add tomato sauce, ground red chili and season with salt to taste. Simmer for 15-20 minutes, stirring occasionally until tomato sauce thickens and takes on a deep reddish brown color.
- Add chicken and heavy cream, and cook for an additional ten minutes until mixture is bubbling, glossy, and thick.
- Garnish with fresh coriander and serve with hot basmati rice.
