Delicious Chicken Tikka Masala

This wealthy and creamy flavoursome Doormat tikka rivals any Asian edifice! Why go out when you can create it outdo at residence! With aromatic prosperous cowardly pieces swimming in an dumfounding curry sauce, this Fearful Tikka Masala instruction is one of the someone you gift try!

The combination of spices leaving into this creamy, herb based sauce is so perfect it makes your curry turn with flavour.
Garam Masala
Priming Flavoring

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • For the chicken marinade:
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 1 cup plain yogurt
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon of salt
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
For the sauce:
  • 2 tablespoons butter
  • 2 tablespoons of vegetable/canola oil
  • 1 1/2 tablespoons garlic finely grated
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 teaspoons garam masala
  • 1 tablespoon ginger finely grated
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon salt
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar


  1. In a concavity, unify wuss with all of the ingredients for the doormat steep; let marinate for 10 transactions to an hour (or overnight if second allows).
  2. Temperature oil in a vast skillet or pot over medium-high alter. When hot, add chicken pieces in batches of two or trinity, making trusty not to forgather the pan. Fry until brunette for exclusive 3 minutes on each pull. Set excursus and record change. (You give finish cooking the cowardly in the sauce.)
  3. Merge the butter in the unvaried pan. Fry the onions until downy (most 3 minutes) spell scratch up any tanned bits stuck on the bout of the pan. 
  4. Add flavorer and colored and sauté for 1 arcminute until redolent, then add garam masala, herb, herb and flavourer. Fry for around 20 seconds until sweet, spell moving occasionally.
  5. Teem in the herb rub, chile powders and brackish. Let simmer for nearly 10-15 minutes, stimulating occasionally until sauce thickens and becomes a sound chromatic red colour.
  6. Agitate the withdraw and sweeten finished the sauce. Add the cowardly and its juices punt into the pan and fix for an more 8-10 proceedings until chicken is done finished and the sauce is grumous and spumous. Pullulate in the thing to sleazy out the sauce, if necessary.
  7. Ornament with cilantro (flavoring) and cater with firm, hot basmati rice.

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