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 Pub date
2008-01-08

Chicken Tikka Masala Recipes

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Chicken Tikka Masala Recipes

The all time most popular aromatic Indian restaurant dish.

Ingredients. SERVES 4

5 tbsp olive or groundnut oil
5 cardamom pods
5cm piece of cinnamon stick
2 onions, finely chopped
2 tsp finely grated fresh root ginger
2 tsp garlic, crushed to a pulp
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1/2 tsp cayenne pepper (depending on how hot you like it)
1 tbsp bright-red paprika
1 large tomato, very finely chopped
1 tsp tomato purée
1 tsp garam masala
150ml water
1 quantity tandoori-style chicken (see separate recipe)
4 tbsp reserved marinade from Tandoori paste
Salt to taste

Directions

1. Put the oil into a large, wide pan and set it over a medium-high heat. When it is very hot,
    put in the cardamom pods and cinnamon stick. Stir once, then add the onions. Stir until
    they begin to turn brown at the edges. Add the ginger and garlic and cook, stirring for 1
    minute. Add the cumin, coriander, turmeric, cayenne and paprika and stir for 30 seconds.

2. Add the tandoori-style chicken marinade, 1 tbsp at a time and stir it in so it is absorbed by
    the spices.

3. Add the tomato, tomato purée and garam masala and cook, stirring for a minute. Pour in the
    water and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes.

4. Add the cooked chicken and the juices from the baking tray. Raise the heat to high and fold the
    chicken into the sauce. The sauce should thicken and cling to the chicken pieces. Serve.


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