Chicken Tikka Masala
4 servings
60 minutes
Chicken tikka masala is one of the most famous dishes of Indian cuisine, embodying the richness of spices and aromas. It is believed to have originated in the UK when Indian chefs adapted the traditional recipe for local gourmets, creating a creamier and tomato-based version. The dish consists of tender pieces of chicken marinated in yogurt and spices, then baked and immersed in a rich sauce with tomatoes, cashews, cream, and fresh herbs. The taste of tikka masala is a harmony of spicy, sweet, and creamy notes with the warmth of spices that complement each other perfectly. It pairs wonderfully with basmati rice or naan, creating a cozy and warming meal that captivates food lovers around the world.
1
For the marinade, mix 150 g of yogurt, 1/2 tsp garam masala, 1/2 tsp ground turmeric, 1 tsp ground Kashmiri pepper, 1 tsp salt, 4 crushed garlic cloves, and 1 small piece of grated ginger root. Mix well and add 1 tbsp mustard oil.
- Natural yoghurt: 150 g
- Garam masala: 1.5 teaspoon
- Turmeric: 1 teaspoon
- Kashmiri Chili: 1 piece
- Salt: 1 teaspoon
- Garlic: 7 cloves
- Ginger root: 2 heads
- Mustard oil: 1 tablespoon
2
Cut the chicken breast into small pieces and mix well with the marinade. Leave to marinate in the refrigerator for at least two hours. If possible, overnight.
- Chicken breast: 800 g
3
Soak 50g of cashews in 50ml of milk in the fridge for the same time as the meat.
- Raw cashews: 50 g
- Milk: 50 ml
4
Preheat the oven to 200 °C. Grease the baking dish with vegetable oil, place the marinated meat in it, and bake in the preheated oven for 20-25 minutes until golden brown.
- Vegetable oil: to taste
5
While the meat is cooking, you can start preparing the sauce. For this, a deep pan is needed.
6
Heat a little vegetable oil in a pan. Add 1 tsp of cumin seeds, bay leaves, black and green cardamom, cloves, and cinnamon.
- Vegetable oil: to taste
- Cumin seeds (jeera): 1 teaspoon
- Bay leaf: 3 pieces
- Black cardamom seeds: 1 piece
- Green cardamom seeds: 5 piece
- Carnation: 5 piece
- Cinnamon sticks: 1 piece
7
Finely chop two medium onions and green chili pepper. Add to the pan and sauté on low or medium heat for 5-7 minutes until golden.
- Onion: 3 pieces
- Green chili pepper: 2 pieces
8
Add 3 crushed garlic cloves and 1 small piece of grated ginger root. Sauté for a minute.
- Garlic: 7 cloves
- Ginger root: 2 heads
9
Finely chop five small tomatoes, add to the pan, and simmer for 10-15 minutes until thickened.
- Tomatoes: 5 piece
10
Add 4 tablespoons of tomato paste and mix well.
- Tomato paste: 4 tablespoons
11
Finely chop a bunch of fresh coriander and add it to the sauce. Mix and simmer for another 10 minutes.
- Fresh cilantro (coriander): 1 bunch
12
Add 1 tsp of ground coriander, 1 tsp of ground Kashmiri pepper, 1 tsp of garam masala, and 1/2 tsp of ground turmeric. Mix well.
- Ground coriander: 1 teaspoon
- Kashmiri Chili: 1 piece
- Garam masala: 1.5 teaspoon
- Turmeric: 1 teaspoon
13
Add the cooked chicken meat to the sauce and mix well.
14
Grind the soaked cashews into a puree. Add to the pan and mix well.
- Raw cashews: 50 g
15
Chop the onion and bell pepper coarsely. Add to the pan and mix. Add 50 ml of cream. The dish is ready.
- Onion: 3 pieces
- Green bell pepper: 1 piece
- Cream: 50 ml