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Chicken Tikka Masala
Chicken Tikka Masala

Before you jump to Chicken Tikka Masala recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Taking A Look At The Many Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to chicken tikka masala recipe. You can cook chicken tikka masala using 28 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Chicken Tikka Masala:
  1. Take Tikka masala marinade
  2. Prepare fat free Greek yoghurt
  3. Provide Thumb size piece of ginger
  4. Provide large cloves garlic
  5. Provide tspn cumin
  6. Get tspn turmeric
  7. Use tspn chilli powder
  8. Provide tspn salt
  9. Prepare chicken thigh fillets (skinless and boneless)
  10. Provide Curry
  11. Take oil
  12. Prepare medium onions
  13. Take whole red pepper
  14. Take chopped tomatoes
  15. Use water (swish round chopped tomatoes tin)
  16. Use tube tomato purée (100g)
  17. You need garlic
  18. You need Thumb size piece of ginger
  19. Prepare salt
  20. Use pepper
  21. You need Big squeeze of honey
  22. Provide Greek yoghurt
  23. You need tspn Garam Masala
  24. Prepare tspn cumin
  25. Use tspn turmeric
  26. Prepare ground coriander
  27. Prepare tspn chilli powder
  28. Take lemon juice
Steps to make Chicken Tikka Masala:
  1. Chop the ginger and garlic and cut chicken into bite size chunks. Mix all the marinade ingredients together into the chicken and cover in fridge for at least an hour.
  2. Once marinated, cook chicken in batches till brown (not cooked through) in hot oil (I use rapeseed oil). Once brown pop into a bowl. Then in same pan add a bit more oil and cook onions then add spices once caramelised.
  3. Add all other curry ingredients (except yoghurt), then re-add onions into a jug and blitz till smooth. Then add back into pan, re-add chicken and slowly add yoghurt (take off heat to stir yoghurt through), then simmer on low for an hour or so. Squeeze half the lemon in. Then serve. Garnish with lemon and coriander with few drops of yoghurt. Serve with steamed basmati rice.

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