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Chicken Tikka Masala

Serves 4 Prep Time: 20 mins + marinating Cooking Time: 45 mins

After devouring this anyone will understand why Chicken Tikka

Masala is regarded as Britain’s national dish. 

Ingredients Directions 

Chicken Tikka

500g (1 lb) boneless, skinless

chicken breasts, cubed

5ml (1 tsp) fresh root ginger,

finely chopped

5ml (1 tsp) garlic, finelychopped

5ml (1 tsp) chili powder

1.25ml (¼ tsp) turmeric

15ml (1 tbsp) ground coriander

5ml (1 tsp) salt

150ml (¼ pint) natural yogurt

60ml (4 tbsp) lemon juice

45ml (3 tbsp) coriander leaves

15ml (1 tbsp) lime juice

Masala Sauce

50g (2 oz) ghee or 30ml (2

tbsp) vegetable oil

2 onions, finely chopped

2.5cm (1 inch) piece of fresh

root ginger, finely chopped

2 garlic cloves, crushed

6 cardamoms, bruised

10ml (2 tsp) garam masala

10ml (2 tsp) ground coriander

2.5 - 5ml (½ - 1 tsp) chili

powder

300ml (½ pint) double cream

30ml (2 tbsp) tomato purée

60ml (4 tbsp) hot water

2.5ml (½ tsp) sugar

2.5ml (½ tsp) salt

1. First, prepare the chicken. Mix together the chicken, ginger,

garlic, chili powder, turmeric, ground coriander, salt, yogurt,

lemon juice and 15ml (1 tbsp) chopped coriander in a large,

non-metallic dish. Cover and leave to marinate in the

refrigerator for at least 6 hours or overnight.

2. To make the masala sauce, heat the ghee or vegetable oilin a large flameproof casserole. Add the onions, ginger,

garlic and fry over a low heat, stirring frequently, for about 5

minutes until soft but not browned.

3. Add the spices and fry, stirring, for 1-2 minutes until

fragrant, then add the cream, tomato purée, water, sugar

and salt. Bring to the boil over a moderate heat, stirring,

then lower the heat and simmer gently, stirring

occasionally, for 10-15 minutes. Remove the pan from the

heat and leave to stand while cooking the chicken.

4. Remove the chicken from the marinade and thread on

wooden skewers. Cook under a preheated grill, turning

frequently, for 6-8 minutes until tender and cooked through.

5. Remove the cubes of chicken from the skewers and put

them in the masala sauce. Place over a low heat and

simmer, stirring, for about 5 minutes. Add the remaining

chopped coriander leaves and the lime juice. Taste and

adjust the seasoning if necessary.

6. Serve immediately, garnished and coriander leaves and

slices of lime and accompanied by plain boiled rice,chapattis or naan bread.

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Garnish

coriander leaves

lime slices

Serving Suggestion

Serve with boiled basmati rice, chapattis or naan bread.

Notes

To save time I placed the onions, ginger and garlic in a food processor and blitzed them all into a paste,

which makes for a smoother sauce.

  For those who don’t like their food to have too much of a bite, go easy on the chili powder.  

The acid in the yogurt and lime juice helps to break down the muscle fibres in meat. The longer you leave

the meat in the marinade, the tenderer it will be.