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Chicken tikka Masala
Author: Cee Gee
Nutrition Information
- Serves: 5
- Serving size: 200 grams
- Calories: 691
- Fat: 44 grams
- Saturated fat: 14 grams
- Unsaturated fat: 22 grams
- Carbohydrates: 39 grams
- Sugar: 8 grams
- Sodium: 1366 mg
- Fiber: 6 grams
- Protein: 38 grams
Recipe type: Curry
Cuisine: British
Prep time:
Cook time:
Total time:
Chicken tikka Masala is an Anglo-Indian curry. There are various accounts of how it was first made. One account is that an Indian chef in Scotland developed the recipe to use up leftovertandoori chicken. Yet another version was that a chef put it together to satisfy a complaining customer. The customer was apparently complaining because the dish he had been served was too spicy. Irrespective of how it was first made, it soon caught on and was destined to become one of the Uk’S most popular curries ever
Ingredients
For the roasted chicken
- Chicken breast fillets - 500 grams
- Lemon juice – three tablespoons
- Double cream– six tablespoons
- Garlic – two cloves (finely chopped).
- Vegetable oil – three tablespoons
- Fresh ginger - twenty grams 9 freshly grtated0
- Cumin powder – one teaspoon
- Paprika – one teaspoon
- Garum masala - half a teaspoon
- Chilli powder – one teaspoon
- Salt – one teaspoon
For the Tikka sauce
- White onion – one medium ( peeled and finely sliced).
- Fresh ginger – one tablespoon freshly grated.
- Garlic cloves – four (finely minced).
- Vegetable oil – four tablespoons
- Coriander powder – one tablespoon
- Turmeric ½ teaspoon
- Chilli powder – half a teaspoon
- Paprika – two teaspoons
- Full fat yoghurt – four tablespoons
- Cream of tomato soup – one cup
- Chicken stock – 350 ml
- Garum masala - one teaspoon
- Salt for seasoning
- Coriander leaves – four tablespoons (sliced)
Instructions
Chicken
- Combine all the ingredients listed under “for the chicken” (except for the chicken pieces in a mixing bowl. Mix well
- Place the chicken pieces in a shallow dish. Pour the sauce over the chicken. Cover with clingfilm and allow to marinate for at least six hours.
- Once the chicken has marinated, place the pieces on a grilling tray grill in the oven at 250 degrees Celsius. ,. Monitor the grilling chicken to make sure it doesn’t burn. Some chargrilled bits will add to the flavour, but it can't be overdone. Once the chicken is adequately cooked, keep warm
Tikka sauce
- Fry the onions in the vegetable or ghee until they start becoming translucent.
- Add the garlic and ginger fry for a minute.
- Now add all the remaining dry spices listed under “for the tikka sauce”. Cook gently for two to three minutes.
- Add the yoghurt and stir well
- Add the cream of tomato soup and the stock. Bring to a steady simmer until the heat is heated through
- Your chicken tikka masala is done. Adjust seasoning to taste with salt
- Pour the sauce over the chargrilled chicken pieces. Garnish with coriander leaves
- Serve with cooked basmati rice or rotis
Notes
Thi recipe can be made with pre-bought tandoori chicken
This recipe yields 5 portions
Keywords: Chicken tikka masala
This recipe yields 5 portions
Keywords: Chicken tikka masala
