Chicken Tikka Masala

Name: Chicken Tikka Masala
Cuisine: Asian, Indian
Ingredients: 2 tbsp ground paprika; 1 tbsp ground turmeric; 2 tsp ground cumin; 2 tsp Curry powder; 2 tsp garam masala; 1 tsp chilli powder; 1/4 tsp finely ground black pepper; 1/4 tsp finely ground white pepper; 1/4 tsp ground cloves; 700g-1kg boneless chicken thighs, chopped into 5cm pieces; 3/4 cup unsweetened yoghurt; 1 tbsp fresh lemon juice; 50g butter (or 3 tbsp coconut or grapeseed oil); 2 onions, finely chopped; 6 cloves garlic, crushed; 2 tbsp fresh ginger, finely chopped; 2 cups chicken stock; 1 x 400g can chopped tomatoes in purée; 1 x 400ml can coconut milk; 1 tbsp brown sugar; 1 cinnamon stick, whole (optional); 1 bay leaf (optional); fresh parsley or coriander, to serve; shredded coconut, to serve

21 steps

Updated at: Thu, 17 Aug 2023 10:36:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories547.5 kcal (27%)

Total Fat41.8 g (60%)

Carbs19.3 g (7%)

Sugars8.4 g (9%)

Protein25.7 g (51%)

Sodium319.5 mg (16%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Combine all the spices in a small bowl.

Step 2

Place the chicken pieces in a mixing bowl with the yoghurt, lemon juice and half of the spice mix.

Step 3

Cover and leave to marinate for an hour or overnight -- or for two nights!

Step 4

Preheat the oven grill to high.

Step 5

Line a roasting or oven tray with foil.

Step 6

Heat the butter or oil in a frying pan over a medium heat.

Step 7

Add the onion and cook, stirring, for 15 minutes until soft and turning golden.

Step 8

Add the garlic and ginger and cook for another couple of minutes.

Step 9

Sprinkle in the remaining spice mix and stir for a minute - you may need a bit more butter or oil if it's looking a bit dry.

Step 10

Add the stock, tomatoes, coconut milk, brown sugar, cinnamon stick and bay leaf (if using), and stir to combine.

Step 11

Simmer over a medium heat until reduced by about half and thickened to a curry sauce consistency, 20-30 minutes.

Step 12

Turn off the heat.

Step 13

Arrange the chicken pieces (not touching) on the lined tray.

Step 14

Grill near the top of the oven for about 10-15 minutes, or until starting to blacken and sizzle on top.

Step 15

Don't worry about turning the chicken over - just transfer it to the sauce, and simmer for a few minutes until heated and the chicken is cooked through

Step 16

If you think the sauce is too thick, you can thin it down with more stock or water.

Step 17

Taste the sauce and season with salt and pepper if you need to

Step 18

Serve the chicken and sauce over cooked basmati rice.

Step 19

Sprinkle with fresh herbs and coconut toasted lightly in a pan, and dot with a little yoghurt if you like.

Step 20

Accompany with naan or fried wraps.

Step 21

Keeps covered in the fridge for a few days or in the freezer for up to