Classic tikka masala

Name: Classic tikka masala
Cuisine: Asian, Indian
Ingredients: 600g chicken thigh fillets; 2 tbsp lemon juice; Salt and black pepper; 4 garlic cloves, crushed; 3cm piece of fresh ginger, grated; 1 1/2 tsp cumin seeds; 1/2 tsp ground coriander; 1/2 tsp garam masala; 1 tsp paprika; 1 tsp chilli powder; 2 tbsp yoghurt; 2 tbsp vegetable oil; 3 tbsp vegetable oil; 2 onions, chopped; 5cm piece of fresh ginger, grated; 1 tsp ground tumeric; 4 tsp ground coriander; 2 tsp paprika; 2 tsp chilli powder; 2 tbsp tomato purée; 200g tinned chopped tomatoes; 2 tsp lemon juice; 350ml cream; 1/2 tsp garam masala; handful of Fresh coriander, chopped

9 steps

Updated at: Thu, 17 Aug 2023 00:07:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories662 kcal (33%)

Total Fat52.4 g (75%)

Carbs16.9 g (6%)

Sugars7.6 g (8%)

Protein34.1 g (68%)

Sodium500.6 mg (25%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large bowl, stir together the chicken, lemon juice and large pinch of salt. Cover and leave to marinade for 10 minutes

Bowl

chicken thigh fillets600g

lemon juice2 Tbsp

salt

black pepper

Step 2

In a blender, combine the garlic, ginger, cumin, coriander, garam masala, paprika, chilli powder and yoghurt. Blend until smooth

BlenderMix

garlic cloves4

fresh ginger

paprika1 tsp

chilli powder1 tsp

cumin seeds1 ½ tsp

ground coriander½ tsp

yoghurt2 Tbsp

garam masala½ tsp

Step 3

Stir the yoghurt mix with the chicken. Add in oil and mix well until completely coated. Marinade for at least 30 minutes ,or overnight if possible.

vegetable oil2 Tbsp

Step 4

Heat one tablespoon of the oil in a frying pan over a medium-high heat. Working in batches, cook the chicken on all sides until cooked through, then set aside.

Frying Pan

vegetable oil3 Tbsp

Step 5

Heat the remaining oil in a large saucepan over a medium heat. Add onions and fry for 2-3 minutes or until lightly browned. Add ginger and cook for one minute.

onions2

fresh ginger5 cm

Step 6

Stir in the turmeric, coriander, paprika and chilli powder. Fry for one minute, then stir in the tomato purée and chopped tomatoes. Cook for 2-3 minutes or until they are soft. Bring to a boil, then reduce heat and simmer for 2-3 minutes.

ground tumeric1 tsp

paprika2 tsp

tinned chopped tomatoes200g

ground coriander4 tsp

tomato purée2 Tbsp

chilli powder2 tsp

Step 7

Add lemon juice and cream. Add in enough water to make a thick sauce. Season to taste. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.