Matt Xiaxiang
Home
Recipe index
Main dishesChicken tikka masala
Posted: 07/12/2024Updated: 07/12/2024
Marinaded chicken thighs char-grilled and simmered in a creamy tomato curry with warm spices and a touch of sweetness.
Serve with basmati rice or naan to soak up the creamy sauce, and add a side of raita or a fresh cucumber salad for balance.
Ingredients
Servings
Chicken marinade
- 700 grams Boneless and skinless chicken thighs
- 3 tablespoons Plain yoghurt
- 1 tablespoon Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground turmeric
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon Salt
- 2 tablespoons Ghee
Curry sauce
- 1 medium Brown onion
- 4 cloves Garlic
- 3 centimetres Ginger
- 1 tablespoon Ground cumin
- 1 tablespoon Ground coriander
- 2 teaspoons Ground turmeric
- 1 tablespoon Garam masala
- 1 teaspoon Kashmiri chilli powder
- 1 tablespoon Kasuri methi
- 2 teaspoons White sugar
- 50 grams Cashews
- 400 millilitres Passata
- 100 millilitres Heavy cream
- 250 millilitres Hot water
- 1 handful Fresh coriander
- 2 teaspoons Salt
Instructions
Chicken marinade
- Cube the chicken thighs into 1 to 1.5 inch pieces. In a bowl, combine the chicken thighs, yoghurt, lemon juice, cumin, coriander, chilli powder, turmeric, and salt. Add the chicken chunks and mix well. Cover and refrigerate for at least 2 hours.
- Heat the ghee in a large pan over medium-high heat. Add the marinated chicken and cook for 5-6 minutes until browned and nearly cooked through. Remove from the pan and set aside.
Curry sauce
- In the same pan, add the diced brown onion and sauté on medium-low heat, about 5 minutes. Add the minced garlic and grated ginger - cook for another minute or two.
- Stir in the ground cumin, ground coriander, ground turmeric, kasuri methi, and kashmiri chilli powder, cooking for 1-2 minutes until fragrant. Toast the cashews separately.
- Add the passata, increase the heat to medium and bring to a boil. Simmer for 15 minutes until the sauce thickens. Stir in the toasted cashews, sugar, salt and introduce the hot water.
- Cool the sauce completely and blend until smooth throughout. Re-introduce to the pan with the heavy cream and simmer for 10 minutes on medium-high heat.
- Add the chicken thighs back to the pan and cook for an additional 10 minutes to ensure the chicken is cooked completely. Cook for longer on a medium-high heat to reduce the sauce if necessary (continuously stir to prevent burning).
- To finish, stir in the garam masala. Drizzle a little heavy cream on top and garnish with chopped fresh coriander.
My notes
Cooking tips
- Marination time: For the best flavour, marinate the chicken thighs for at least 1 hour or overnight. This allows the spices to penetrate the meat.
- Overcrowding the pan: Do not overcrowd the pan with chicken as this will cause it to steam. Cook in batches if necessary.
- Moving the chicken: Avoid moving the chicken too much while cooking. Ideally only move the chicken once when cooking to turn it. This will help it to develop a char and develop the smokiness needed.
- Garam masala: Add to the end of cooking to preserve its aromatic flavour.
- Blending: This step is completely optional and can save on cooking time. If not blending, crush the cashews before adding.
Alternative ingredients
- Paneer is a great alternative for chicken thighs. Marinade the paneer using the same spices but with a little vegetable oil instead of yoghurt. There is no need to marinade overnight.
- Use vegetable oil instead of ghee.
- Cashews are not traditional and are optional but add a lot of creaminess. Almonds can be used as an alternative if wanting to use nuts.
- If you don’t have passata, canned chopped tomatoes work well and can be blended for a smoother texture. Add a little extra sugar to balance the acidity.
- Fresh chillies can be used as well for a little extra heat.
Storage instructions
- Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Store in a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for 2-3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Microwave: Using the microwave can be used to quickly re-heat the curry. Re-heat until piping hot throughout.
- Stove: Heat over medium heat, stirring occasionally, until the sauce is hot throughout. Add a tablespoon or two of water to loosen the curry sauce.
Nutrition and dietary facts
(Per serving) Calories: 512kcal (23%), Protein: 38g (63%), Fat: 27.3g (34%), Saturated fat: 8.8g (59%), Carbohydrates: 12g (4%), Sugars: 6g (24%), Fibre: 2.7g (9%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.