Angela's Chicken Tikka Masala
- Ready In:
- 1hr 15mins
- 1 small onion, minced
- 4 garlic cloves, minced
- 4 tablespoons curry powder
- 1 teaspoon olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons ginger, minced
- 25 peppercorns
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 1⁄2 teaspoons coriander seeds
- 1⁄4 teaspoon lime zest
Ingredients for the rest of the dish
- 3 chicken breasts
- 5 tablespoons plain yogurt
- 1 1⁄2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons olive oil
- 1⁄2 large onion, chopped
- 2 tomatoes (nice sized, seeded and chopped, save as much of the juice as possible! amount of tomato plus juice s)
- 75 ml heavy cream
- 4 tablespoons curry paste (see recipe above)
- 1⁄3 teaspoon salt
- 1⁄3 teaspoon black pepper
- 2 cups uncooked basmati rice
- Prepare all ingredients for curry paste.
- Heat fry pan and add all ingredients and heat for 4-5 minutes.
- scrape ingredients into blender and blend until a smooth paste.
- Scrape out of blender and put into a small (preferably glass) bowl (glass to prevent staining!).
- Clean out your blender.
- Curry powder will stain.
- Assemble your blender again, as you will be using it again in a few minutes!
- Clean chicken and cut into small pieces, approximately 1 inch pieces.
- In your blender add garlic, ginger, tomato and yogurt and blend until all is nice and smooth.
- Keep lid on blender and set aside for later.
- Measure oil into a nice sized pan (one which has a lid) and heat on medium heat.
- Add onion and fry for 2-3 minutes (will begin to turn clear).
- Add the yogurt-tomato mixture from your blender and stir constantly for one minute.
- Add the curry paste and stir constantly for another minute or so.
- Then add cubed chicken to the pan and completely mix.
- Add heavy cream at this time and stir constantly until mixture starts to bubble.
- Add salt and pepper (more or less; whatever you desire), and cover.
- reduce heat to low-med heat and simmer for 20 minutes.
- It would be a good idea to start cooking your rice (according to package directions, so it is done at the same time as your chicken tikka!) After 20 mins, check to see if chicken is completely cooked!
- Serve over rice!
- Be sure to use the gravy as well!
- (warning. if you use too much gravy, you can really kill the flavor of this dish. use just enough to coat the rice).
Join The Conversation
This was very tasty. My BIL really liked it and had 2 helpings :) My 2yo nephew thought it was a little spicy and was not a big fan, however my 1yo nephew ate it without a problem! I didn't have any cream, which I think would really make this recipe thicker and richer (I used 3% homo milk). Once the curry paste was made, the rest of the recipe came together quickly. My curry paste is missing coriander, which was really upsetting, but I will put it in next time! This was a perfect dish for our Indian cuisine night :) Yum!
This recipe is AWESOME. Every time I make it people rave about it and want the recipe. I make the curry paste from scratch and use more than the recipe says (at least 5 tbsp), and I also love the gravy. I live in Thailand, and get all my ingredients from the local market so everything is very fresh and tasty. I also use Thai Pad Pong Curry Powder. Its a winner!
RECIPE SUBMITTED BY
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...