Chicken Tikka Masala
Chicken Tikka Masala

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Chicken Tikka Masala is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chicken Tikka Masala is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have chicken tikka masala using 28 ingredients and 3 steps. Here is how you cook it.

Ingredients needed to cook Chicken Tikka Masala:

  1. Tikka masala marinade
  2. 1 cup fat free Greek yoghurt
  3. Thumb size piece of ginger
  4. 2 large cloves garlic
  5. 1 tspn cumin
  6. 1 tspn turmeric
  7. 1 tspn chilli powder
  8. 1 tspn salt
  9. 1 kg chicken thigh fillets (skinless and boneless)
  10. Curry
  11. 1 tbspn oil
  12. 2 medium onions
  13. 1 whole red pepper
  14. 1 tin chopped tomatoes
  15. 1/4 tin water (swish round chopped tomatoes tin)
  16. 1/5 tube tomato purée (100g)
  17. 2 cloves garlic
  18. Thumb size piece of ginger
  19. 1 tbspn salt
  20. 1 tbspn pepper
  21. Big squeeze of honey
  22. 2 tbspn Greek yoghurt
  23. 2 tspn Garam Masala
  24. 2 tspn cumin
  25. 1 tspn turmeric
  26. 1 tbspn ground coriander
  27. 1 tspn chilli powder
  28. 1/2 lemon juice

Instructions to cook Chicken Tikka Masala:

  1. Chop the ginger and garlic and cut chicken into bite size chunks. Mix all the marinade ingredients together into the chicken and cover in fridge for at least an hour.
  2. Once marinated, cook chicken in batches till brown (not cooked through) in hot oil (I use rapeseed oil). Once brown pop into a bowl. Then in same pan add a bit more oil and cook onions then add spices once caramelised.
  3. Add all other curry ingredients (except yoghurt), then re-add onions into a jug and blitz till smooth. Then add back into pan, re-add chicken and slowly add yoghurt (take off heat to stir yoghurt through), then simmer on low for an hour or so. Squeeze half the lemon in. Then serve. Garnish with lemon and coriander with few drops of yoghurt. Serve with steamed basmati rice.

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