Indian Recipe for Chicken Tikka Masala

Indian Food is becoming popular around the globe and most people enjoy a good Indian meal whether it's cooked by a chef in a restaurant or at home.  The reason, I think, this is so is because Indian food can be nutritional and healthy if cooked correctly.


We all need our daily proteins, vitamins and carbohydrates, which most often then not can be found in most Indian dishes. By cooking Indian meals myself, I am ensuring that my family is getting a well balanced, nutritious and a filling diet.  Besides using fresh vegetables (potatoes, aubergines, okra, spinach etc.), I tend to spices (turmeric, red chillie powder, coriander powder, cumin seed, mustard seed, ginger and garlic) in most of my dishes.  


I will sometimes add some yogurt to a curry.  For example, when cooking Biryani, I use yogurt to enhance the flavour and texture of the sauce making it creamy without the fat.


Ideally, Indian food should not be too hot as you need to be able to taste the different flavours, mix of spices and herbs in the food.  If you like your Indian food hot, then perhaps you can have a hot chutney or some pickle as an accompaniment to your meal.


It is fairly normal to serve most Indian dishes with either pickles or even natural yogurt.


Chicken Tikka Masala recipe


Do you want an Indian recipe for Chicken Tikka Masala with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time... The recipe serves 4.

Preparation Time: 20-minutes.
Cooking Time: 1-Hour.


Ingredients:
500g Boneless Chicken (cut into small cubes)
1½ Medium Onions (225g)
10g Ginger
1 Medium Garlic Clove
3 Cherry Tomatoes
½ Small Green Pepper
11 tbsp Veg/Olive Oil
½ tsp Turmeric
6 tsp (40g) Tikka Masala Paste
3-4 Green Cardamons
2 Bay Leaves
40g Ground Almond Powder
7 tsp White Sugar
5 tbsp Natural Yoghurt
150ml Fresh Single Cream
2 Knobs of Butter


Instructions:
Note - there are two stages to preparing this dish, making the puree and then the cooking the curry.


Stage 1: (Making the Puree)
1. Cut all the onions into ¼'s. Cut the tomatoes into ½'s and chop the green pepper, ginger (pealed), garlic clove, and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, ½ tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.


Stage 2: (Curry)
1. Heat 7 tbsp of oil in a medium sized sauce pan.
2. Add cardamons and the bay leaves and slowly fry.
3. Add the Tikka Masala paste and cook for a few seconds (stirring continuously).
4. Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
5. Add the chicken with a little warm water (around 100/125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally).
6. Add the yoghurt, sugar and the almond and bring to boil then cook for around 3-4 mins (covered and stirring occasionally).
7. Back to moderate/low heat, leave to simmer (covered) for 30 mins (stirring occasionally).
8. Add the cream and bring to boil then leave to simmer for further 10/15 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
9. Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10/15 mins before serving and garnish with a little cream on top.


Enjoy with either plain boiled rice or Indian bread (Nan).


TIPS: If you prefer a milder masala add a little more cream and sugar.


If you would like more recipes on other types of Indian dishes, click here.