How to make Chicken Tikka Masala

Coat chicken thighs or breasts with an aromatic spiced yogurt, soaking in chicken juices for minimum 10 minutes to get a succulent juicy result. Heat a large nonstick pan over high heat. When hot, add chicken thighs or breasts for a crisp sear to impart delicious crispy flavours. Add curry powders. Stir to combine. Add tomato paste. Add cayenne pepper and garlic powder. Add salt and pepper to taste. Pour in chicken and mix well. Lower the heat to medium, cover and let cook for 5 minutes or until chicken is completely cooked through. Transfer to a plate and cover the pan with a lid, allowing the chicken to rest while you prepare the rest of the meal. For a thicker sauce, increase heat to medium high and continue to cook for an additional 5 minutes. Add tomatoes and wine and simmer, covered, for about 10 minutes. Add lemon juice and bring to a boil. Reduce heat to medium-low and simmer, covered, for another 10 minutes. Remove the cover and allow to simmer gently, uncovered, for an additional 5 minutes.

Optional: Be sure to remove the chicken thighs from the marinade (if used) and cut into pieces before proceeding to make the rest of the recipe.

Add plain yogurt (canned or home made) and stir.

Add ghee/butter and stir.

Add additional curry powders, lemon juice, salt, and pepper to taste, tasting as you go. (You can do this step step-by-step. The first one is just to go into the sauce already prepared, while the second is to add more spices and fruits to finish the sauce).

Add yogurt and stir.

Add water and bring to a boil, cover, and simmer for 5 minutes. Serve over Basmati Rice, Naan bread, or flatbread.

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