Chicken Tikka Masala recipe
This is an easy version of a popular dish. Marinate and grill the chicken to give it a tandoori-baked flavour before adding it to a creamy sauce.
Bear in mind that this recipe includes two hours marinating time.
How to bone a chicken thigh: Place the thigh, skin-side down, on a chopping board. Using a sharp knife, cut through the flesh to expose the thigh bone. Keeping the knife close to the bone, cut around it to free it from the flesh. Discard or use for stock. To remove the skin, pull it off.
Ingredients
- 8 chicken thighs, skinned and boned
- 2 garlic cloves, coarsely chopped
- 2.5 cm piece of fresh root ginger, coarsely chopped
- 1 lime, juice only
- 1 red chilli, deseeded
- 2 tbsp coarsely chopped coriander leaves, plus extra to garnish
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 300 ml double cream
- 1 tbsp lemon juice
- 1 pinch salt and freshly ground black pepper
- 8 chicken thighs, skinned and boned
- 2 garlic cloves, coarsely chopped
- 2.5 cm piece of fresh root ginger, coarsely chopped
- 1 lime, juice only
- 1 red chilli, deseeded
- 2 tbsp coarsely chopped coriander leaves, plus extra to garnish
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 10.6 fl oz double cream
- 1 tbsp lemon juice
- 1 pinch salt and freshly ground black pepper
- 8 chicken thighs, skinned and boned
- 2 garlic cloves, coarsely chopped
- 2.5 cm piece of fresh root ginger, coarsely chopped
- 1 lime, juice only
- 1 red chilli, deseeded
- 2 tbsp coarsely chopped coriander leaves, plus extra to garnish
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1.3 cups double cream
- 1 tbsp lemon juice
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Place the chicken thighs in a single layer in a shallow dish. Put the next five ingredients and 1 tbsp of the oil in a food processor or blender and process to a paste. Spread over the chicken, then leave to marinate for 2 hours.
- Heat the remaining oil in a frying pan, add the onion, and fry until softened and starting to colour. Stir in the turmeric and cumin and fry for 2-3 minutes. Set aside.
- Preheat the grill to high. Lift the chicken from the dish, reserving any marinade left behind, and place on a foil-lined grill rack. Grill for 2-3 minutes on each side or until almost cooked and slightly scorched at the edges.
- Stir the tomato purée, cream, lemon juice, and reserved marinade into the onion mixture in the frying pan. Bring to the boil, stirring to mix well. Place the chicken in the pan and baste with the sauce, then simmer for 5 minutes or until the chicken is cooked through. Season with salt and pepper to taste and sprinkle with coriander to serve.
Recipe taken from MasterChef Cookery Course, published by DK, £26, dk.com, also available as an eBook to download from the iBookstore and Amazon Kindle Store.
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