Delicious and original recipe for the Indian-inspired chicken dish with plenty of deep and good flavors.
Recipe for chicken tikka masala (original)
Tikka Masala is an Indian-inspired dish featuring yogurt-marinated chicken in a creamy and spicy sauce. Indian cuisine is often strong and rich in deep flavors, but here the yogurt helps to mellow the strong taste, making it more suitable for us Northerners.
Tikka Masala contains a wide range of different ingredients, but don’t be intimidated by the long list. The dish is surprisingly easy to make, and the really smart part is that you can mix the yogurt marinade with the chicken in the morning and put it all in the fridge. When you come home later in the day, the meat is ready to use, saving you time during the critical hours.
Servings: people
Chicken Tikka Masala (original)
Delicious and original recipe for the Indian-inspired chicken dish with plenty of deep and good flavors.
Equipment
- Kitchen Scale
- Chef'S Knife
- Cutting Board
- Bowl
- Frying Pan
- Hob
- Grater
- Saucepan
Ingredients
Marinade
- 200 gram Greek yoghurt 10 %
- 15 gram Ginger-garlic paste can be replaced with minced ginger and minced garlic
- 7 gram Garam Masala
- Salt
- 400 gram Chicken Thigh boneless
Sauce
- 30 gram Ghee or flavorless oil
- 2 pcs. Red Onion
- 15 gram Ginger-garlic paste can be replaced with minced ginger and minced garlic
- 1 pcs. Green chili
- 14 gram Garam Masala
- 15 gram Tomato Puree
- 1 can Chopped Tomatoes
- 200 gram Water
- 1 pcs. Cinnamon Stick
- Salt
- 75 gram Cream
- 5 gram Cilantro fresh
Serving
- Rice basmati
- Cilantro fresh
Instructions
Marinated chicken thighs
- Mix Greek yogurt, ginger-garlic paste, garam masala and salt in a bowl.
- Turn the chicken thighs in the marinade, making sure they are well coated
- Cover the bowl with plastic wrap and refrigerate for 1-24 hours depending on how much time you have.
- Preheat the oven to 250-300 degrees Celsius (482-572 degrees Fahrenheit) grill.
- Spread the chicken pieces on a baking tray with baking paper, make sure to get all the marinade, and place them in the oven for about 10 min.
- Take the chicken out of the oven and let it cool slightly
Sauce
- Finely chop the red onions and fry them in ghee in a pan over medium heat until they are soft and golden.
- Add ginger-garlic paste and let it fry for 1-2 min.
- Remove the stalk and seeds from the chili, chop it finely, and add it to the pan.
- Add garam masala and stir.
- Add tomato paste to the pan and let it fry for a few minutes.
- Add chopped tomatoes, water, cinnamon, and salt, and let the sauce simmer on low heat for 30-60 min.
- Remove the cinnamon stick from the sauce.
- Blend the sauce in a blender or with a hand blender and pour it back into the pan and add the cream
Assemble the dish
- Halve the meat and add it to the sauce. Bring the sauce to a boil and season with salt and pepper.
- Serve the sauce with basmati rice and optionally yogurt with mint and cucumber, and garnish with fresh coriander.