AUTHENTIC CHICKEN TIKKA MASALA RECIPE

Jazz up your dinner with this flavor-packed curry.

Author: Nish Kitchen

Recipe type: Side dish

Cuisine: Indian

Serves: 4

INGREDIENTS

600g chicken thigh fillets, cut into cubes

Marinate Chicken: Chicken Tikka Masala:

2 tbsp lemon juice 2 tbsp oil

6 garlic cloves 1 large onion, chopped
3 cm piece fresh ginger 1 tsp minced ginger (ginger paste)
1 tsp cumin seeds tsp ground turmeric (turmeric powder)
tsp ground coriander (coriander 2 tsp ground coriander (coriander powder)
powder) 1 tsp paprika
tsp garam masala 1 tsp red chili powder
1 tsp paprika 1 tbsp tomato puree (tomato paste)
1 tsp red chili powder cup canned tomatoes or 2 medium tomatoes,
2 tbsp yogurt chopped
2 tbsp oil 1 tsp lemon juice
Salt to taste cup fresh cream
tsp garam masala
A handful coriander (cilantro) leaves, chopped
Salt to taste
Water
Naan or rice, to serve

INSTRUCTIONS

1. Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10
minutes in the refrigerator.
2. Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a
blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well.
Marinate for at least 30 minutes or overnight if possible.
3. When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning
occasionally, for 15 20 minutes or until cooked through. Remove chicken from skewers. Set
aside.
4. Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or
until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander,
paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds.
Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat
and simmer for 2-3 minutes.
5. Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt.
Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
6. Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken.
Garnish with more coriander leaves if you like. Serve with naan, roti or rice.