Chicken Tikka Masala

A community recipe by angierichie

Not tested or verified by Nigella.com

Introduction

if you love this great 'British' curry from the local take-away, you'll love this recipe and apart from the overnight marinating of the chicken it takes only about 25 mins to cook. By the way, if you don't have a food processor you can always pass the sauce through a sieve.

Ingredients

Serves: serves 4

Metric Cups

For the Chicken Tikka

1 tub natural yogurt
1 tablespoon ground cumin
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon chilli powder
1 lemon (juiced)
8 cloves garlic (crushed)
2½ centimetres piece of fresh ginger (grated)
3 drops food colouring (red)
4 chicken breasts (cubed)

For the Massala Gravy

2 cans chopped tomatoes
1 onion (finely chopped)
2 teaspoons curry powder
½ teaspoon chilli powder
1 clove garlic (crushed)
7⅗ centimetres piece of fresh ginger (grated)
3 tablespoons vegetable oil
1 handful fresh coriander (chopped)
1 teaspoon garam masala
2 tablespoons natural yogurt
2 tablespoons sugar (to taste)

For the Chicken Tikka

1 tub natural yogurt
1 tablespoon ground cumin
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder
1 lemon (juiced)
8 cloves garlic (crushed)
⅞ inch piece of fresh gingerroot (grated)
3 drops food colouring (red)
4 chicken breasts (cubed)

For the Massala Gravy

2 cans diced tomatoes
1 onion (finely chopped)
2 teaspoons curry powder
½ teaspoon chili powder
1 clove garlic (crushed)
2⅞ inches piece of fresh gingerroot (grated)
3 tablespoons vegetable oil
1 handful cilantro (chopped)
1 teaspoon garam masala
2 tablespoons natural yogurt
2 tablespoons sugar (to taste)

Method

Chicken Tikka Masala is a community recipe submitted by angierichie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The day before prepare the chicken tikka for overnight marinade by mixing all the spices, colouring, lemon juice, ginger and garlic with a little water to make a paste in a large bowl, stir in the yogurt and add the chicken, cover the bowl with cling film and keep in the fridge overnight.

Making the curry:-Firstly, skewer the chicken onto damp wooden sticks to stop the wood burning (if you don't have any skewers you can just place the chicken pieces on the grill rack), grill for 15-20 minutes turning once or twice until cooked. meanwhile, in a frying pan, gently fry the onion until translucent then add the ginger and garlic and cook gently for a few more minutes - do not let them colour -

mix the spices with a little water to make a paste then add it to the pan , stir fry gently again for a few more minutes. add the tomatoes and the yogurt and let it all bubble away on a slow simmer for about 20 minutes to thicken slightly.

transfer to a liquidiser or food processor and puree the mixture, or you can push it through a sieve.

Return to the pan and add the sugar to taste. Add the coriander leaves and the cooked chicken, cook for a few minutes more and serve with rice or naan etc....enjoy!

transfer to a liquidiser or food processor and puree the mixture, or you can push it through a sieve.

Return to the pan and add the sugar to taste. Add the coriander leaves and the cooked chicken, cook for a few minutes more and serve with rice or naan etc....enjoy!