Chicken Tikka Masala – or CTM as it is often called is easily becoming one of the most popular dishes served in Indian restaurants today! Chicken tikka masala is an Indian dish which as the story goes seems to have originated in Britain in order to satisfy the British people to have their meat served in a masala sauce. Chicken tikka masala, is normally made with grilled chunks of chicken enveloped in a creamy spiced tomato and yoghurt sauce. Boneless chicken breast is the most popular choice,but thigh can also be used. The secret to this dish is that the chicken needs to marinate overnight or at least for  a few hours.

CHICKEN TIKKA MASALA

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CHICKEN TIKKA MASALA
Author: 
Recipe type: Main
Cuisine: Indian
 
Chicken Tikka Masala - or CTM as it is often called is easily becoming one of the most popular dishes served in Indian restaurants today! Chicken tikka masala is an Indian dish which as the story goes seems to have originated in Britain in order to satisfy the British people to have their meat served in a masala sauce. Chicken tikka masala, is normally made with grilled chunks of chicken enveloped in a creamy spiced tomato and yoghurt sauce. Boneless chicken breast is the most popular choice,but thigh can also be used. The secret to this dish is that the chicken needs to marinate overnight or at least for a few hours.
Ingredients
For the marinade
  • 600gr Boneless Chicken Breasts (cubed into bite size pieces)
  • 1 cup Greek Yoghurt
  • 1 tbles Ginger & Garlic paste
  • 1 tbles Garam Masala
  • ¼ tsp Ground Cardomon
  • 1 tsp Chili Powder
  • Salt to taste
For the gravy
  • 2 tbles Butter
  • 2 tbles Oil
  • 1 Onion chopped
  • 2 tsp Ginger and Garlic paste
  • 1 tbles Garam Masala
  • 1tsp Chilli Powder
  • 1tsp Turmeric Powder
  • Salt to taste
  • 1 400gr can Tomatoes (liquidised )
  • 150ml fresh cream
  • 2 tbles fresh coriander chopped
Instructions
For the marinade
  1. Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight or at least for a couple of hours.
  2. Preheat your oven grill
  3. Place chicken in a ovenproof dish.
  4. Grill the chicken evenly on all sides, until juices run clear – approx. 8-10 minutes.
For the gravy
  1. To prepare the gravy, heat a large saucepan and melt the butter and the oil.
  2. Sauté the onions until a light golden colour.
  3. Stir in the ginger and garlic, the spices and salt to taste.
  4. Sauté for a further minute or two until the mixture turns into a paste-like texture.
  5. Pour in the liquidised tomato
  6. Simmer uncovered for approx. 20-30 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and the cream.
  7. Simmer on low heat for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.
  8. Serve sprinkled with fresh chopped coriander leaves and with steamed basmati rice or garlic naan.

 

 

 


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