Easy Chicken Tikka Masala

When Ben was out of town last week, two very important things happened.
One. Butters was sulking hardcore, waiting for his dad. Even though I’m the one that has been feeding him, walking him, clothing him and loving him every single second.

Two. I had no one to share this chicken tikka masala with! So I had all four servings in one whole day. Oh, and I also had maybe 5 pieces of garlic naan to sop up all that creamy sauciness.

So here are my tips.

Chicken breasts can be substituted, but chicken thighs are highly recommended here.

Make sure you have plenty of naan for serving, preferably garlic naan.

Be sure to make this when your husband is out of town. Because you won’t want to share this.

Easy Chicken Tikka Masala
Absolutely delicious!!! I love it!The best chicken Tikka Masala!

Prep: 15 mins
Cook: 45 mins
Total: 1 hr

Ingredients

Chicken Tikka Marinade:

• 600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes
• 1 tsp garam masala
• 6 cloves garlic , minced
• 1 tbsp fresh ginger , grated
• 1/2 cup plain yoghurt, full fat best (Greek is fine)
• 2 tsp lemon juice
• 1/8 tsp cayenne pepper (optional)
• 1 tbsp vegetable oil
• Pinch black pepper
• 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)

Cooking Chicken:

•     1 - 2 tbsp oil

Curry Sauce Spices:

• 2 tsp turmeric
• 1 tsp cumin
• 2 tsp coriander
• 1 tbsp garam masala
• 1/8 tsp cayenne pepper
• 1/8 tsp cardomon powder

Curry Sauce:

• 3 tbsp / 65ml vegetable oil
• 2 tbsp fresh ginger , grated
• 1 onion, finely chopped (brown, white or yellow)
• 1 tsp salt
• 30g / 2 tbsp unsalted butter
• 6 cloves garlic , crushed or grated
• 400 ml / 1 2/3 cups water
• 400 ml / 1 2/3 cups tomato passata (tomato puree)
• 1 tbsp paprika (not smoked)
• 50g / 3 tbsp unsalted butter
• 1 tsp sugar
• 100 ml / 1/3 cup + 1 tbsp cream (thickened or pure is fine)

Instructions

Chicken Tikka:

1. Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
2. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
3. Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
4. Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.

Sauce:

1. Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
2. Add oil and butter. When butter is melted, add onions, ginger and salt.
3. Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
4. Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
5. Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
6. Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
7. Simmer for 15 minutes, stirring occasionally.
8. Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
9. Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
10. Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
11. Optional: Sprinkle with a pinch of extra garam masala at the end.
12. Serve over rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!

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