Chicken Tikka Masala
45 Min
768
2 - 3
Bit Tricky
Chicken tikka masala sauce
Ingredients : 
For The Masala Sauce:
  1. 1 tsp Ground Fenugreek               
  2. 1 tsp Ground Coriander
  3. 1 tsp Cumin Seeds
  4. 1 tsp Ground Ginger
  5. 1 tsp Paprika
  6. 3 tsp Hot Curry powder

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    • 50 g Soft Brown Sugar
    • 80 - 100 g Tomato Paste
    • 1 tin Chopped Tomatoes (Processed) 400 ml of Tomato Sauce
    • 2 Brown Onions (Diced)
    • 1 tsp of Garlic
    • 150 ml Boiling Water
    • 30 ml of Olive Oil
    • 15 ml Plain Yogurt **
    Tikka Marinade 
    Chicken Tikka
    • 100 g Plain Yogurt
    • 15 ml lemon Juice
    • 1 tsp Chopped Garlic
    • 1 tsp of ground ginger
    • 1 tsp of salt
    • 1 tsp cumin
    • 1 tsp of Garam masala
    • 1 tsp smoked paprika

    Star Rating

    I don't mind saying, but this recipe took me ages to perfect. It is a remake of the most perfect Tikka Masala I have ever had, from a place called 'The curry Park' in Stalis, Crete.

    Read my blog post for more information behind the creation of this recipe.

    Method : 
    • It is important to realise that this dish is in fact two separate dishes. The first is the Chicken Tikka, which is a dry marinaded Chicken and second is the Masala Sauce. 
    • Start this recipe by making your Chicken Tikka. 
    • You need to combine all of the Tikka Marinade ingredients into a large bowl, mix it all together to make a Tikka Paste.
    • Dice up your chicken and get it all mixed into the marinade, so that it is fully coated.
    • You should leave this in a covered container , in the fridge for an hour. The longer you leave it the better it will taste. I leave mine overnight.

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    • While your chicken is marinading in the fridge it is time to make the Masala Sauce, start by slow cooking your onions and garlic in a pan with 30 ml of olive oil, Ghee or 40 g of butter. 
    • The next thing that I did was to mix up the Tikka spice, that is the first 6 Masala Sauce ingredients all mixed together in a small bowl.
    • Empty a tin of chopped tomatoes into your food processor and blitz to a sauce, you should end up with about 350 ml. You should top this up with water to make 400 ml.
    • When the onions have been cooking for a while and they are cooked to your liking , you can add the 50 g of soft brown sugar and mix it up with a wooden spoon.
    • Let this cook for a few minutes then tip in the spice mix that you made up earlier and mix it up with your spoon.
    • When the spices have been cooking for a few minutes and they smell aromatic add the tomato sauce and mix it up
    • Then add the 150 ml of boiling water and the Tomato Paste.
    • Mix all of this up with your spoon and allow to cook on a low heat for about 10 minuets.
    • ** You can add some plain yogurt to this if you like to get a more classic texture, but I loved mine as it was, think I added just 20 ml of yogurt but you can add up to 100 ml.**
    • This sauce is now finished and can be set aside while you cook your chicken in the oven

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    • Get yourself 3 or 4 wooded skewers and soak them with cold water so that they do not burn in the oven.
    • Skewer the marinaded chicken pieces one at a time so that you have about 6 to 8 per skewer.
    • Rest the skewers across a deep oven dish.
    • I used two medium chicken breasts and got 3 skewers, each with 8 pieces of chicken.
    • Place the oven dish with the chicken skewers on in a preheated oven @180c and cook in the middle shelf for about 25 minutes, so that the chicken is fully cooked.
    • Once this chicken is cooked it is going to smell fantastic, get it out of the oven and add the cooked chicken directly into the sauce and re-heat before serving with rice.
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