Favourite Print Copy link Share on Facebook

Tikka Masala - Juicy chicken pieces swimming in a creamy Indian tomato sauce!

Name: Tikka Masala - Juicy chicken pieces swimming in a creamy Indian tomato sauce!
Yield: 6Portions
Cuisine: Indian
Ingredients: 1.2 kg Chicken thighs; 2 pcs onion; 3 tbsp butter; 1 tbsp neutral oil; 6 cloves garlic; 1 tbsp grated fresh ginger; 3 tbsp tomato puree; 2 bokser canned tomatoes; 4 dl chicken broth; 2 dl whipping cream; 1 tbsp garam masala; 0.5 tbsp cummin; 0.5 tbsp ground coriander; 0.5 tbsp turmeric; 0.5 tbsp chilipowder; 1 tsp salt; 2 tsp sugar; 1 tsp black ground pepper; 1 pcs lime (juice only); coriander; 2 pcs green cardamom

My version of the classic and famous Tikka Masala.

Ingredients

Portions

1,2 kg Chicken thighs
2 pcs onion
3 tbsp butter
1 tbsp neutral oil
6 cloves garlic
1 tbsp grated fresh ginger
3 tbsp tomato puree
2 bokser canned tomatoes
4 dl chicken broth
2 dl whipping cream
1 tbsp garam masala
0,5 tbsp cummin
0,5 tbsp ground coriander
0,5 tbsp turmeric
0,5 tbsp chilipowder
1 tsp salt
2 tsp sugar
1 tsp black ground pepper
1 pcs lime (juice only)
coriander
2 pcs green cardamom

I've heard this is one of England's most eaten dishes. There are countless varieties and recipes of Tikka Masala and here is my version. I have used coconut milk instead of cream which I think fits well in this dish. My version does not take as long as a traditional Tikka Masala so it fits well for both everyday dinner and weekends. Serve with naan bread, rice and top with fresh coriander.

Step 1

Start by mixing all the spices and place in a bowl.

Step 2

Cut the thighs into suitable large pieces. A piece that is big enough is a piece that is big enough to put in your mouth.

Step 3

Mix the spice well with the chicken and let rest for a minimum of 15 minutes.

Step 4

Find a pan and add neutral oil and butter. Put the pan on high heat. Now brown the meat little by little on all sides. The chicken should have a crust, but does not need to be cooked through. Place the fried meat in a bowl or plate.

Step 5

Cut up the onion. When you have finished frying the meat, put the onion in the delicious spicy oil / butter. Fry the onion on high heat until completely golden.

Step 6

Add tomato puree, garlic and ginger and cook for another 5 minutes.

Step 7

Add half of the coriander, canned tomatoes, chicken broth and coconut milk, and mix well. Let this cook for 5 minutes before running the sauce smoothly with a hand mixer.

Step 8

Add the chicken back to the sauce. Let soak for 30 minutes on low heat. Add the juice of 1 lime and taste to the dish with chili, salt and pepper. Turn off the heat and stir in 1 tablespoon of butter just before serving.

Serve with rice, naan bread and sprinkle some fresh coriander just before serving. Good luck.