Chicken Tikka Masala Recipe
A community recipe by IsabellaCharlotteNot tested or verified by Nigella.com
Introduction
Chicken Tikka Masala is a popular dish in Indian and Pakistani cuisine, characterized by its rich, creamy tomato-based sauce and succulent pieces of marinated chicken. The dish is believed to have originated in the Indian subcontinent, but has since become a staple in Indian restaurants around the world. The chicken is typically marinated in a blend of yogurt and spices, then grilled or broiled before being simmered in the flavorful tomato sauce. It is usually served with rice or naan bread and garnished with fresh cilantro. It is one of the most popular dish in Indian cuisine and loved by people around the world. Chicken Tikka Masala is a delicious and flavorful dish from India. It is made with marinated chicken, simmered in a creamy and spicy tomato-based sauce. Here is a simple recipe for a delicious Chicken Tikka Masala:
Ingredients
Serves: 6
- 1 pound boneless skinless chicken thighs
- 1 heaped tablespoon plain yoghurt
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 2 cloves garlic (minced)
- 1 tablespoon grated ginger
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 large onion (diced)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon paprika
- ½ teaspoon turmeric
- 1 can plum tomatoes
- ½ cup double cream
- teaspoon salt
- teaspoon black pepper
- handful coriander leaves (chopped)
Method
Chicken Tikka Masala Recipe is a community recipe submitted by IsabellaCharlotte and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- In a medium bowl, combine chicken, yoghurt, garam masala, cumin, coriander, cayenne pepper, garlic, ginger and lemon juice. Mix until everything is well combined. Cover and keep cold for at least 30 minutes.
- Heat the oil in a Big skillet over medium-high heat. Add the onions and cook until soft and lightly browned, about 5 minutes.
- Add the garlic, cumin, coriander, paprika, and turmeric and cook for 1 minute, stirring constantly.
- Add the chicken and any of the marinade that’s left in the bowl. Cook until the chicken is cooked through and lightly browned, about 8 minutes.
- Then add the tomatoes and cream and bring to a boil gently. Cook for 10 minutes, stirring occasionally.
- Season with salt and pepper, to taste.
- Serve with cooked basmati rice and garnish with coriander leaves. Enjoy!
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