Make Chicken Tikka Masala

Chicken tikka masala differs from the recipe, chicken tikka, because of the various spices (the meaning of "masala"). Despite the origin being debated between a British-take on Indian food and an actual Indian dish, it has become very popular in the U.K. and in other countries.

Ingredients

  • 3 chicken breasts
  • 4 tablespoons of olive or groundnut oil
  • 5 cardamom pods
  • a {{safesubst:#invoke:convert|convert}} cinnamon stick
  • 1 1/2 onions
  • 2 teaspoons of fresh ginger (minced)
  • 2 teaspoons of garlic (minced)
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1/4 teaspoon of turmeric powder
  • 1 tablespoon of paprika
  • 1/2 to 1 teaspoon of cayenne powder
  • 1 teaspoon of garam masala powder
  • 1 large tomato
  • 1 teaspoon of tomato purée
  • 5 fl oz. of water
  • Salt (to taste)
  • 1/2 cup of heavy cream, half-and-half, yogurt or coconut milk
  • Fresh coriander (for garnishing)

Steps

  1. Prepare to make two piles, one for finely chopped tomatoes, the other for finely chopped onions. Set both piles aside until further use. Take the chicken breasts and cut them into cubes. Sprinkle a little salt onto the chicken pieces and create a pile on the side.
  2. Grab a bowl and mix all of the spice powders together. Add the garlic, ginger, garam masala, and paprika into the bowl and mix.
  3. Pour oil into a skillet pan. Turn the heat to medium. When the oil sizzles or gets hot, add the cinnamon stick and cardamom pods. Remove the items from the pan after a few seconds; the ingredients give the oil a flavor.
  4. Put the onions into the pan and cook them until they're brown.
  5. Stir in the masala paste and then add the rest of the ingredients.
  6. Pour in the tomato puree and tomato pieces and stir those in for about a minute until it's thoroughly mixed.
  7. Pour the water into the pan and lower the heat to a simmer. Keep stirring the mixture.
  8. Test and taste the sauce. Sprinkle and season the mixture with salt if needed.
  9. Take the pile of cubed chicken and add it to the mixture. Keep the heat on simmer for about 10 to 12 minutes. Stir occasionally until the chicken is fully cooked and tender.
  10. Serve the chicken tikka masala onto a dish with some coriander leaves for decoration.



Tips

  • To check whether the chicken pieces are cooked, cut a little slit into the pieces. If the knife goes through the piece without any problems and comes out clean, then you know it's ready.
  • This recipe serves 4 people.
  • To achieve a weaker curry flavor, add the coconut milk or yogurt to the masala after the chicken. Mix it in well and leave the masala on simmer for about 5 minutes more.

Things You'll Need

  • 1 sharp knife
  • 1 chopping board
  • 1 plate or tray
  • 1 mixing bowl
  • 1 large wide pan
  • 2 wooden or regular spoons
  • 1 bowl (for mixing the spices)

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Sources and Citations

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