About Chicken Tikka Masala Recipe: A yummy creamy chicken recipe with a thick gravy. Chicken tikka is a popular dish in the food menu of many north Indian restaurants as well as dinner parties at home. It is a versatile dish to cook since you can prepare it as a snack without gravy or this recipe would help you make chicken tikka with gravy as a main course dish. Full of aromatic flavor and masala, chicken tikka masala is just the perfect recipe for a dinner party this festive season. Pair with rice or naan for the perfect meal.
Ingredients of Chicken Tikka Masala
2 Tbsp Curry or tandoori paste
2 tbsp Natural yogurt
2 Chicken breasts (skinned)
3 tbsp Single cream
200 gram Tomatoes
2 tsp Root ginger (grated), peeled
2 cloves Garlic (chopped), peeled
3 tbsp Olive oil
2 Bay leaves (optional)
1 medium Onion (chopped), peeled
2 medium Red chillies (seeded (if using Birdseye use only half to one), chopped
1/4 tsp Turmeric
1/4 tsp Paprika
1/4 tsp Salt
1/2 tsp Ground cumin
1/2 tsp Ground coriander
1/4 tsp Garam masala
25 gram Fresh coriander leaves (optional)
How to Make Chicken Tikka Masala
1.Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.
2.Preheat the oven to 180C/350F.
3.Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
4.Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
5.Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.
6.Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
7.Put in the chicken pieces and fry for 5 minutes.
8.Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
9.The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
10.Add 125 ml/5 fl oz water and cook for another minute.
11.Take it off the heat, pour into a serving dish and garnish with the coriander leaves.