Chicken Tikka Masala

• 
• Servings
  2
• Prep
  20 m
• Cook
  15 m

Recipe By: Dylan Vickers-Fukakusa

This beloved Indian dish has been embraced all across the globe. The chicken pieces are tenderised with a quick marinade in yoghurt and spices. They are then grilled and finished in a warmly spiced, tangy curry. Serve with basmati rice or delicious naan to mop up the gravy. 

Ingredients

Marinade

• 2 chicken thighs, largely diced 
• 1 TBL cream 
• ¼ tsp salt 
• ¼ tsp garam masala 
• ¼ tsp Kashmiri chilli powder 
• 1 tsp vegetable oil
• ¼ lemon, juiced  
• 2 garlic cloves, minced 
• 2cm ginger, minced 

Curry

• 1 TBL ghee or vegetable oil
• 1 red onion, diced
• ¼ tsp ground coriander 
• ¼ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• 1 tomato, diced
• 100ml water 
• 2 TBL yoghurt 
• 1 tsp cream 
• salt to taste

To Serve (Optional)

• Naan
• Basmati rice
• chopped coriander or mint

Method

1. In a bowl, combine the chicken with the marinade ingredients and cover to marinate for 4 hours, or overnight in the fridge. 
2. Soak 4 bamboo skewers in water for at least 2 hours and prepare a grill or griddle pan so it is smoking hot. 
3. Thread the marinated chicken onto the soaked skewers.
4. Grill the skewers to create char marks on all sides of the chicken (they don't need to be cooked all the way through) and set aside. 
5. For the curry, heat a heavy-based pot over medium-low heat and pour in the ghee or oil.
6. When the oil is hot, add in the onion and sweat for 3-4 minutes, stirring occasionally. 
7. Lower the heat and add in the ground spices. Stir for 1 minute until the fragrance is released, being careful not to let them burn.
8. Mix the tomato into the pot and simmer for 1-2 minutes, adding a splash of water if sticking to the base.
9. Pull the chicken pieces off the skewers and place into the pan along with 100ml water. Simmer over a low heat until the chicken is cooked through and the sauce has reduced. 
10. Stir in the yogurt and cream a little at a time, until it is fully incorporated. Simmer for a few more minutes or until a thick gravy has formed.
11. Season with extra salt if needed and serve with optional herbs, rice and naan.

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Printed From otaokitchen.com.au 12/04/2024