Chicken Tikka Masala Recipe
This tikka masala is a quick one-pan recipe because I don’t grill or marinate the chicken beforehand. Make a good spice base for your tomato sauce, simmer the diced chicken in the tikka masala sauce and in the end add yogurt and cream. You’ll be delighted.
- 4 large fresh chicken breasts diced
- 1 small onion
- 3 medium garlic cloves
- 1- inch fresh ginger (2,5 cm)
- 2 tsp tikka masala spice mix
- 1 tbsp cardamom seeds
- 1 tsp cumin seeds or ground cumin
- 1 tsp ground turmeric
- 3 cloves
- 12,5 oz canned chopped tomatoes (400 g)
- 1 tbsp tomato paste
- 5,5 oz unsweetened yogurt (155 g)
- ½ cup cream (120 ml)
- ½ cup chicken stock (120 ml)
- 2 tsp caster sugar
- a handful fresh cilantro chopped
- 2 tbsp olive oil
- 1 tbsp unsalted butter
Peel the garlic, onion and ginger. Then add it all to a blender.
Blend until you get a fine paste. Then add the cumin seeds (or ground cumin), turmeric, cloves, cardamom seeds and tikka masala spice mix.
Pulse until you get a flavorful spice paste. Add the olive oil and butter to a large non-stick pan and place it over medium heat until the butter has melted. Then add the spice paste from the blender.
Stir fry the paste for 2 minutes. Then add the canned tomatoes and tomato paste.
Stir fry again for about 3 minutes. Then add the chicken stock.
Bring it to a light boil and then add the diced fresh chicken and sugar. Season with a good pinch of pepper and salt.
Stir all the ingredients well. Cover the pan and simmer the chicken in the tomato sauce for 7 minutes until nearly cooked through. Then stir in the yogurt and cream.
Stir well and cover the pan again for another 3 minutes. Then check the seasoning and add extra pepper, salt or sugar to taste if necessary. Also add the chopped cilantro.
Take the pan off the heat and scoop the hot masala chicken onto deep plates. Serve hot.