Chicken Tikka Masala
Chicken Tikka Masala is a dish of chicken pieces (the word ‘tikka’ meaning chunks or pieces) marinated in dry spices, yoghurt or coconut cream, tomatoes and fresh coriander to produce a rich, aromatic sauce which we call a masala. It is indisputably the most popular dish in Britain and for very good reason 🙂 I guarantee it will melt the heart of everyone at your table!
Marinade Ingredients
- 1 kg skinless chicken breast or thigh, cut into 2 inch chunks
- 500 gms fresh yoghurt
- Lemon juice
- 1 cup finely chopped fresh coriander leaves
- 1/2 inch fresh ginger
- 4 cloves garlic
- 3-4 tbsp tandoori masala
- 3 tsp garam masala
- 2 tsp coriander powder
- 2 tsp cumin powder
- Salt and chill powder to taste
Masala Ingredients
- 2-3 medium onions
- 2-3 ripe tomatoes
- 4-5 garlic cloves
- 1/2 inch piece ginger
- 2 tsp cumin seed
- 3-4 anise star
- chopped fresh coriander
- 1 300gm tin coconut milk
- 1 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala
- 1-2 tsp turmeric powder
- Salt and chilli powder to taste
- 2 tsp sugar
Part One: Let’s Create the Marinade
- Rub a little salt and lemon juice into the chicken. Now mix the marinade ingredients together with the chicken in a large bowl with the yoghurt. Cover and refrigerate overnight if possible.
- Thread the chicken onto skewers and keep ready.
- Preheat your oven or grill to a medium high temperature (200C / 400F / Gas Mark 6).
- Place the skewers on the grill racks with a tray underneath to catch drippings. Grill till browned on all sides and tender.
- Remove skewers and plate.
Part Two: Preparing the Masala
- Heat the oil in a pan. Add the cumin seeds and anise star and when they begin to change colour, add the onions and sauté till well browned.
- Add the garlic and ginger and continue sautéing.
- Add the cumin and coriander powders and mix well.
- Add the tomatoes and continue to sauté on low heat till the tomatoes are completely cooked and the oil separates.
- Add all the spices slowly and mix gently.
- Stir in coconut milk and cook for 2-3 mins.
- Add the chicken and simmer till the gravy and oil separates.
- Adjust for salt and add the red chilli and garam masala powders with half the coriander leaves.
- Mix well and cook for 2 mins. Remove from heat and serve hot, garnished with the remaining fresh coriander.