Recipe by Noo
Chicken Tikka Masala is on the menu on every single Indian restaurant in the UK and is undoubtedly one of the most popular dishes. Although not strictly an authentic Indian dish (developed by Indian restauranteurs in the UK), it's closest relative is probably something like this. Please don't be put off by the seemingly endless list of ingredients and instructions..it's really very simple and well worth it...a real favourite in my house! The kebabs are also great eaten without the sauce. Timings do not include marinating time.
Top Review by rosie316
OMG... What else can I say?!... We have had this dish twice now... few days ago as a test run, (not knowing what to expect from an Indian/British inspired dish)... and again tonight for our dinner guests. It was loved by everyone (both times). I have to admit, I did use a shaker bottle of pre-made, powdered "Tikka Masala" seasoning blend (I could not find 'Garam Masala'), but it was just wonderful! I would have never thought to try this, if not for Noo"s recipe! I made as directed, except I did keep 1 skewer aside without the tomato sauce. I loved it both ways. I used 4 bone-less skinless chicken breasts cut into chunks. I also used a can of crushed tomatoes, that I drained. I will definitely be making this many more times, and will try to find your exact ingredients along the way. But for now, I'm just so happy to find a "different" type of food to cook. Thank you so much for posting this recipe. (Made for PRMR - Spring 2013)
- 1 1⁄2 lbs chicken breasts, boned and skinned, cut into 1-inch chunks
- 1 1⁄4 teaspoons salt
- 3 tablespoons lemon juice
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1⁄2-3⁄4 teaspoon cayenne pepper
- 6 tablespoons whipping cream
- 1⁄2 teaspoon garam masala
- 3 tablespoons corn oil
- 4 tablespoons corn oil
- 5 ounces onions, cut into fine half rings
- 1 tablespoon ginger, grated
- 5 -6 cloves garlic, crushed to a pulp
- 1 tablespoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 3⁄4 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 tablespoons natural yogurt
- 2 tomatoes, approx 10 oz, peeled and very finely chopped
- 12 fluid ounces chicken stock
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garam masala
- 4 tablespoons choppped fresh coriander
Directions See How It's Made
- Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
- Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
- Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
- Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
- FOR THE SAUCE:.
- Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
- Add the ginger and garlic and continue to fry,stirring for 1 minute.
- Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
- Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
- Add the salt and the stock and bring to a simmer.
- Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
- Stir in the garam masala and fresh coriander,taste and add more salt if needed.
- When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.