My New Chicken Tikka Masala Recipe
by Dan Toombs on Tuesday, September 11th, 2012 | No Comments
You can use my new smoky spices for this chicken tikka masala or other good quality spices
Mmmm! So good!
The CURRY GUY smoked spices used in this recipe can be purchased online at The Virtual Farmers Market!
I am often asked for a good chicken tikka masala recipe that doesn’t require a pre-made curry sauce. Here you have it!
It is important that you finely chop the onions. When cooking British Indian Restaurant (BIR) recipes like this, the sauce is usually quite smooth. If you finely chop your onions and then allow them to cook slowly over medium heat, the sauce will be nice and smooth.
This is a great recipe for using left-over BBQ chicken. The smoky flavour really works well. You can use my smoked spices to achieve the same great flavour.
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You might like to check out my BIR chicken tikka masala recipe in my new ebook
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| My New Chicken Tikka Masala Recipe |
Recipe Type: Main
Author:
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
INGREDIENTS
- 4 chicken breasts cut into bite-sized pieces
- 2 tablespoons ghee or vegetable oil
- 3 onions very finely chopped
- 250ml chopped tomatoes
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 tablespoon coriander powder
- 1 tablespoon dried fenugreek leaves
- 1 tablespoon CURRY GUY smoked curry Powder
- 2 tablespoons tomato puree
- 1 – 3 tablespoon red chili powder
- 250ml (1 cup) single cream
- a few drops of red food dye (optional)
- 2 tablespoons butter
- 1 small bunch of chopped fresh coriander
- salt and pepper to taste
- juice of one lemon
- 1 tablespoon CURRY GUY smoked garam masala
- CURRY GUY smoked spicy salt
Method
- Heat the ghee or oil in a large pan.
- When hot, add the chopped onions and fry slowly over medium heat for about 20 minutes until translucent and lightly browned.
- Add the garlic and ginger pastes and fry for a further minute.
- Now pour in the tomatoes and the chicken pieces.
- Add the cumin, turmeric, coriander powder, fenugreek, curry powder and tomato puree and stir to combine.
- Add just enough water to cover the chicken and allow to simmer slowly for about 20 minutes until the sauce is quite smooth and the chicken is cooked through.
- Carefully add the chili powder to taste followed by the cream and food dye if using.
- Just before serving, throw in the chopped coriander, the butter, lemon juice and garam masala.
- Stir well and then season with the spiced salt to taste.
