Phil's Chicken Tikka Masala

2.5/5 rating (26 votes)
  • Serves: 4-6
  • Prep Time: 40 mins
  • Ready in: 40 mins
  • Difficulty: Moderate
  • Print Recipe:
Phil's Chicken Tikka Masala

It’s not hard to believe that this is one of Britain’s favourite dishes. So, making it yourself has to make it even more special.

Ingredients

  • 4 chicken breasts, skin on, cubed into 4 cm pieces
  • Juice and finely grated zest 1 large lime
  • 1 tbsp. very finely grated fresh ginger
  • 3 cloves garlic, very finely crushed
  • ½ tsp. red chilli powder
  • 1 tbsp. smoked paprika
  • 1 tsp. ground cumin
  • 2 tsp. garam masala
  • 2 tbsp. coriander
  • 2 tbsp. oil, any
  • 100g thick sheep yogurt
  • Salt
  • Pepper
  • For the Sauce
  • 4 tbsp. oil
  • 2 tbsp. ground coriander
  • 2 tsp. turmeric
  • 4 tsp. paprika
  • 4 tbsp. grated ginger
  • 2 tsp. fenugreek leaves
  • 2 tsp. garam masala
  • 1 small red chilli chopped very finely
  • ½ tsp. ground cloves
  • 2 large onions very finely chopped
  • 4 cloves garlic
  • 4 ripe tomatoes, chopped
  • 1 can Heinz tomato soup
  • 1 chicken stock cube
  • 125mls whipping cream
  • 4 tbsp. white wine vinegar
  • 50-75g cold, cubed unsalted butter
  • few leaves fresh coriander
  • Sugar

Method

  • Place the lime juice and zests into a bowl, then add all the rest of the ingredients and really mix well.
  • Add the chicken pieces and mix well again with a little salt and pepper.
  • Cover and leave overnight in the fridge.
  • Pre heat a grill to its hottest setting.
  • For the sauce heat the oil and add the coriander, turmeric, paprika, ginger, fenugreek, garam masala, chilli and cloves and fry for a minute or two.
  • Next add the onions and garlic and cook again for a few minutes.
  • Next add the tomatoes, soup, stock cube, cream, vinegar and a little water and cook for 15-20 minutes or until the onions are cooked and slightly reduced.
  • Blend the sauce in a liquidiser until really smooth, and then pour back into a saucepan and re boil.
  • Remove the chicken from the fridge and place the chunks onto a baking tray and grill for 3-4 minutes on each side and is half cooked.
  • Place straight into the simmering sauce and simmer for 4-5 minutes to finish cooking, do not overcook. Season well with salt, pepper and sugar to balance.
  • Finally add the butter and shake the pan until the sauce is thickened and glossy.
  • And the coriander and serve.

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