Chicken Tikka Masala

Chicken Tikka Masala

I could eat chicken tikka masala all day, every day.

Here's a delicious chicken tikka masala recipe without using yogurt or cream as a base for the sauce:

 



Chicken Tikka Masala | Hint of Helen
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Chicken Tikka Masala
Ingredients
First marinate:
  • 1
    tbsp
    ginger garlic paste
  • 1
    tsp
    salt
  • 1
    tbsp
    lemon juice
Second marinate:
  • 1
    tbsp
    garam masala
  • 1
    tbsp
    turmeric
  • 1
    tsp
    chilli powder
  • 1
    tsp
    red chilli paste
  • 2
    tbsp
    yogurt
Masala:
  • 1
    diced onion
  • 3
    garlic cloves
  • 1
    tin tomatoes
  • 1
    tbsp
    ground coriander
  • 1
    tbsp
    turmeric powder
  • 1
    tsp
    chilli powder
  • 1
    tsp
    paprika
  • ½
    cup
    water
  • 1
    chicken stock cube

Instructions
  1. Directions:
Marinating the chicken
  1. Firstly, marinate your chicken with the ingredients of the ‘first marinate’. Set this aside for 20 minutes
  2. Next, add the ingredients from the ‘second marinate’ list to the chicken, stir and keep in fridge for a minimum of 30 mins, but preferably 6 hours – overnight.
  3. After you have marinated your chicken, measure out your masala ingredients and heat a large pan with some oil
Sauce: step 1:
  1. Add onion and garlic to the hot oil, and cook until the onion begins to caramelise.
  2. Transfer onion/garlic mixture to a blender, and blitz with the tinned tomatos, set aside.
Sauce: step 2:
  1. Using the same pan as you fried the onion/garlic in, add the dry masala spices to the remaining oil (if the pan is dry, add more oil). Cook for 30 seconds, until raw smell disappears.
  2. Add the marinated chicken to the spices, and stir to coat with the masala spice mix.
  3. Add tomato puree to the pan, and again stir to coat.
  4. Add the onion/garlic/tomato mixture to the pan, stir to coat the chicken and bring to a low simmer for 5 minutes.
  5. Add water and chicken stock to the pan, and continue to simmer until chicken is cooked through.
  6. Remove from heat, serve, and enjoy!

How to make chicken tikka masala at home:

1. Marinate the chicken with ginger garlic paste, lemon juice and salt. Set aside for 20 minutes whilst you prepare the next marinate.

2. Mix marinate ingredients with yogurt. 

3. After 20 minutes, add the yogurt marinate ingredients to the chicken. Mix and set in fridge for a minimum of 30 minutes, but preferably between 6 hours and overnight. 

4. Once the chicken has been marinated, measure out the masala ingredients and chop the onion. 

5. Heat oil in a pan, and lightly fry onion, sugar and garlic until lightly caramelised. This will bring sweetness to the dish so take your time to allow the onions to sweeten up.

6. Transfer the caramelised onions to a blender, blitz with the plum tomatoes until smooth.  

7. In the same pan as you fried the onion in, add the dry spice mix (and extra oil if the pan is dry). 8. Mix and fry for 20 seconds, until raw spice smell has disappeared.  9. Add chicken to the pan and stir to coat in spice mix

10. Add a squirt of tomato puree to the pan and mix. This should give the dish a deeper colour.

11. Add the onion/tomato mix from the blender to the chicken mixture. Stir to coat the chicken.  12. Bring to a low simmer for 5 minutes.  13. Add water and chicken stock to the pan and bring to boil, cook for a further 20 minutes, until chicken is cooked through.

14. Remove from the heat, serve and enjoy.


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