Chicken Tikka Masala


Part 1:
1.5lb fresh chicken breasts, skinned, filleted and cut into 1.5 inch cubes.

2 teaspoons paprika
2 teaspoons chilli powder
2 teaspoons ground coriander
2 teaspoons garam masala
1-teaspoon ground cumin
1/2-teaspoon turmeric
5fl oz thick natural yoghurt (home made is best but not essential)
2 tablespoons mustard oil
4 large, plump garlic cloves very finely chopped
2 tablespoons freshly squeezed lemon juice
1-tablespoon tomato puree
1-teaspoon salt
2fl oz milk

Part 2:
2 tablespoons vegetable oil
3 large plump cloves of garlic, finely chopped
225g (8 oz) onions, very finely chopped
1.5 tablespoons bottled mild curry paste
1.5 tablespoons bottled tandoori paste
20-24 chicken Tikka pieces cooked to the previous recipe
6 tinned plum tomatoes, chopped
1-tablespoon vinegar, any type
1-tablespoon tomato ketchup
175ml (6 fl oz) canned tomato soup
Half a green pepper, chopped
0-4 fresh green chillies, chopped (optional)
100ml (4 fl oz) single cream
1-tablespoon garam masala
1 tablespoon chopped fresh coriander leaves
Salt to taste


Mix the marinade ingredients together in a large non-metallic bowl Add the chicken pieces. Cover with cling film (Food wrap) and refrigerate for 24-60 hours. (If chicken has previously been frozen do not exceed the 24 hour marinating period, 60 hours can be achieved with fresh chicken which has not previously been frozen) Just prior to cooking divide the chicken between four skewers. (Use the marinade in a curry or discard it) Preheat the grill to medium. Place the skewered chicken on an oven rack above a foil lined grill tray and place the tray in a midway position. Alternately the chicken can be barbecued. Cook for 5 minutes, turn and cook foe another 5 minutes. Cut through one piece of chicken to ensure it is fully cooked through, it should be white right through with no hint of pink. Cook further as necessary. When fully cooked raise the tray nearer to the heat and singe pieces to obtain little flecks of blackening. Do not overdo it and burn the chicken Serve with Indian bread, rice etc and a raita or reserve for use in Chicken Tikka Massala.

Part 2: Chicken Tikka Massala Heat the oil in a large karai or wok Stir-fry the garlic for 30 seconds, then add the onions and stir-fry for 8-10 minutes until golden brown Add the pastes and stir-fry for a couple of minutes, then add the chicken and stir-fry for about 2 minutes, adding just enough water to keep things from sticking Add the tomatoes, vinegar, ketchup, soup, green pepper and chillies if using. Stir-fry for 5 minutes or so. Add the cream, garam masala and chopped coriander leaves. Simmer for a further 2 minutes, adding a little water if needed. Add salt to taste and then serve

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