Chicken tikka masala
5 servings
45 minutes
Chicken tikka masala is one of the most popular Indian dishes, loved by gourmets worldwide. It consists of tender chicken fillet marinated in a fragrant yogurt sauce with spices and baked to a golden crust. The combination of traditional Indian spices like garam masala, turmeric, cumin, and coriander gives the dish a deep, rich flavor with spicy, slightly tangy notes. The creamy tomato sauce makes it especially tender and harmonious, perfectly complementing the chicken. Chicken tikka masala is often served with basmati rice or soft naan bread that soaks up the exquisite sauce. Legend has it that the dish originated in the UK as an adaptation of Indian cuisine to European tastes but undeniably has its roots in Indian tradition.
1
Cut the chicken into pieces like for kebabs, approximately 4x4 cm. Mix it with yogurt, lemon juice, 6 chopped garlic cloves, 1 tbsp chopped ginger, 2 tsp salt, 2 tsp cumin, 2 tsp garam masala, and 2 tsp paprika. Mix well to coat the chicken pieces completely with the sauce.
- Chicken breast: 3 pieces
- Yoghurt: 125 g
- Lemon juice: 2 tablespoons
- Garlic: 14 cloves
- Ginger: 3 tablespoons
- Salt: 2 teaspoons
- Caraway: 4 teaspoons
- Garam masala: 4 teaspoons
- Paprika: 4 teaspoons
2
Cover with plastic wrap and refrigerate for at least an hour, preferably overnight.
3
Preheat the oven to 260 degrees. Take a baking tray with high sides or a baking dish and line it with parchment paper.
4
Skewer the chicken on bamboo or wooden sticks and place it on the edges of the dish to leave space from the bottom for even heat distribution. Bake for 15 minutes until a golden crust forms.
5
Prepare sauce for chicken. Heat oil in a saucepan over medium heat. Sauté a large onion diced into small cubes, 2 tbsp chopped ginger, and 8 chopped garlic cloves until soft. Add spices: 2 tsp ground cumin, 2 tsp ground turmeric, 2 tsp ground coriander, 2 tsp paprika, 2 tsp chili powder, and 2 tsp garam masala. Stir constantly and sauté for another 30 seconds until fragrant. Add tomato puree, tomato sauce, and water. Bring to a boil and cook for about 5 minutes. Stir in the cream.
- Vegetable oil: 3 tablespoons
- Onion: 1 piece
- Ginger: 3 tablespoons
- Garlic: 14 cloves
- Caraway: 4 teaspoons
- Turmeric: 2 teaspoons
- Ground coriander: 2 teaspoons
- Paprika: 4 teaspoons
- Chili powder: 2 teaspoons
- Garam masala: 4 teaspoons
- Tomato puree: 1 tablespoon
- Tomato sauce: 800 g
- Water: 300 ml
- Heavy (double) cream: 250 ml
6
Remove the chicken from the skewers and add it to the sauce. Cook for 1-2 minutes.
7
Garnish with cilantro before serving.
- Chicken breast: 3 pieces
