Posted in My Favourite Dishes, Slow Cook

‘Real’ Chicken Tikka Masala

chicken tikka in pan

This is a great treat dish, was a bit of a faff to make but tasted amazing. This is from Anjum Ananad’s cookbook called ‘I Love Curry’. She is a fantastic chef, great flavours nice and complex but not scary for someone that has no experience in Indian food. I have adapted the recipe slightly to need a few less spices, it was still gorgeous.

1 hr + marinade

chicken thighs, lemon, greek yogurt, garlic, ginger, chilli powder, cumin seeds, oil,butter, cinnamon, cloves, tomatoes, tomato puree, chilli flakes, dark sugar, paprika, garam masala, rice to serve

Mix the juice of half a lemon, about 100gm of Greek yogurt, 2 crushed garlic cloves, 10gm of grated root gingers, 1/2 tsp of chilli powder, 1 tsp of cumin (ground is preferable but seeds work fine) and a glug of oil to make a marinade for the chicken. Cover and keep in the fridge. Ideally do this the night before.

Tikka no.2

To make the curry; blend together (using a hand blender) 20gm root ginger and 6 garlic cloves, add a little water to make it into a paste. Heat 50 gm of butter in a heavy based sauce pan and add 1/2 tsp of cinnamon, 1/2 tsp of ground cloves, 1/2 tsp of chilli powder, 1/2 tsp of chilli flakes and 1 tsp of garam masala. Once the spices have sizzled for 15 seconds, add the ginger and garlic paste and cook until most of the moisture have evaporated, Add 500gm of blended tomatoes and 2 tbsp of tomato puree. Stir this mix regularly over a medium heat for about 20 minutes until it darkens considerably. While the mixture is cooking, put the chicken thighs + marinated onto a foil lined baking tray and in a pre-heated oven at maximum temperature (my oven is 220c). Cook the chicken for 8-10 minutes until charred. Then lift out and set on the side. Once the sauce is looking considerably darker pour in 250 ml of cold water, bring to the boil and simmer for a couple of minutes. Pass through a sieve pressing down as much as possible to get maximum flavour from the mixture, discard the solids and set the sauce aside.

Add a knob of butter to a heavy sided pan and add the sauce, a splash of water, salt and simmer for a few minutes. Then add 2 tbp of sugar, 1 tsp of paprika, 100 ml of cream or natural yogurt and the chicken. Simmer and stir often until the chicken is fully cooked and the sauce is nice and creamy. If you need a bit more liquid add some milk. Serve with rice.

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Author:

The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x https://josephineharrington.wordpress.com/

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