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Chicken Tikka Masala

Ingredients​

For the Chicken Marinade​

  • 3 chicken breasts, chopped into bite-size chunks
  • 120 ml (1/2 cup) Greek yogurt or thick natural yogurt (full-fat)
  • 2 cloves garlic, peeled and minced
  • 1 tbsp minced ginger
  • Juice of half a lemon
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1 tsp paprika
  • ½ tsp mild chilli powder (or hot if preferred)
  • 1 pinch of cinnamon
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil (for brushing before grilling)

For the Masala Sauce​

  • 1 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 1 onion, finely chopped
  • 3 cloves garlic, peeled and minced
  • 2 tsp minced ginger
  • 1 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 2 tbsp tomato puree (tomato paste)
  • 1 red bell pepper, de-seeded and sliced
  • 400 g (14 oz) tin chopped tomatoes
  • 120 ml (1/2 cup) water
  • 180 ml (3/4 cup) double/heavy cream
  • (Optional) 3 tbsp ground almonds
  • 1 tbsp brown sugar

To Serve​

  • Boiled rice
  • 1 tbsp finely chopped fresh coriander (cilantro)
  • Chopped fresh chillies (optional)

Instructions​

  1. Marinate the Chicken In a bowl or freezer bag, combine:

    • 3 chicken breasts
    • 120 ml (1/2 cup) Greek yogurt
    • 2 cloves ground garlic
    • 1 tbsp ground ginger
    • juice of half a lemon
    • 1 tsp ground coriander
    • 1/2 tsp turmeric
    • 1/2 tsp cumin
    • 1 tsp paprika
    • ½ tsp mild chilli powder
    • 1 pinch of cinnamon
    • ½ tsp salt
    • 1/2 tsp black pepper

    Mix well, cover, and refrigerate for at least 2-3 hours.

  2. Prepare the Sauce (Start about 35-40 minutes before serving)

    1. Heat the oil and butter in a large frying pan over medium-high heat.

    2. Add the chopped onion and cook for 4-5 minutes until softened.

    3. Add the following and cook for 2-3 minutes until fragrant.

      • 3 cloves garlic
      • 2 tsp minced ginger
      • 1 tsp garam masala
      • 2 tsp ground coriander
      • 2 tsp paprika
      • 1 tsp cumin
      • ½ tsp cinnamon
      • 2 tbsp tomato puree

    4. Add the following and stir and bring to a boil.

      • 1 chopped red bell pepper (optional)
      • 400 g tin chopped tomatoes
      • 120 ml (1/2 cup) water

    5. Reduce heat and simmer for 15-20 minutes, until thickened.

  3. Cook the Chicken

    1. Preheat oven to 250c.
    2. Remove chicken from fridge and spread onto a baking sheet.
    3. Brush with vegetable oil.
    4. Grill for 8-10 minutes until slightly charred and cooked through, turning if needed.

  4. Finish the Sauce

    1. Stir into the sauce:
      • 180 ml (3/4 cup) double/heavy cream
      • 3 tbsp ground almonds
      • 1 tbsp brown sugar
    2. Add grilled chicken to the pan and cook for 5 more minutes, until heated through.

  5. Serve

    • Spoon over boiled rice.
    • Top with chopped coriander and chillies if desired.