Chicken Tikka Masala
Chicken Tikka Masala is a rich dreamy Indian curry that consists of bite sized pieces of juicy charred Chicken in a robust creamy tomato based sauce. It’s also Britain’s national dish. I take great pride in sharing this fantastic recipe as it’s taken years to perfect. Follow it to the T and you’ll be very happy. *Broiling/Grilling the marinated Chicken chunks in the oven is a game changer, resulting in perfectly charred Chicken in a rich, creamy sauce.
*“Broiling” is a North American term, not really used or understood elsewhere in the world. It means cooking something directly under a very high heat source, in this case, in your oven. In the UK and else where this is referred to as “Grilling”, I therefore use these words simultaneously throughout this recipe. Step by step Broiling/Grilling pics below.
Organic Ingredients: serves 6
5 Breast Pastured Chicken, cut into bite size chunks
1 Large Onion, peeled + diced small
1 Jar Crushed Tomatoes - 520grams/18.3oz/2 and 1/4 Cups
3 Large Cloves Garlic, peeled
1 Large thumbs worth of Ginger, peeled
1 Red Chili - cut in half length-ways and de-seeded
1 Cup Heavy Cream
1 Handful Cilantro, de-stemmed and chopped, for serving
2 Tbsps. Ghee
2 Tbsps. Extra Virgin Olive Oil
2 Tsps. Apple Cider Vinegar
1 Cup Water
2 Tbsps. Butter
Ground Spices - 1 Tsp each: Coriander, Turmeric, Cumin, Cardamom, Garam Masala. Paprika
1 Tsp. Celtic Sea Salt
Freshly cracked Black Pepper, to taste
Marinade Ingredients
1 Small Onion, peeled (pictured below for referance)
1 Thumbs worth Ginger, peeled
2 Cloves Garlic, peeled
4 Very Heaped Tbsps. or 16oz/454grams Greek Yoghurt, full fat
2 Tbsps. Apple Cider Vinegar
2 Tbsps. Extra Virgin Olive Oil
Ground Spices - 1 Tsp. each: Coriander, Garam Masala, Paprika
1 Tsp. Celtic Sea Salt
On a weeknight or when entertaining marinate the Chicken + make the Sauce in the morning (approx. 20 minutes active prep. and one hour of cooking). At dinner time you’ll need 40 minutes to do the rest.
Method
To make Marinade (in advance)
Add all Marinade Ingredients to a food processor/blender and blitz until smooth.
The night before, or morning of, stir Chicken into Marinade Ingredients. Cover and refrigerate for 8 hours/overnight.
To make Sauce
Remove your Cream from the fridge so that when you’re ready to add it to your Sauce it will be at room temperature, this is to avoid it curdling.
Crush Garlic, Ginger and Chili in a heavy pestle and mortar to a Paste. Alternatively, stick them in a food processor with some olive oil and blitz to a paste.
Heat a large pot, preferably a cast iron enamel like a Staub or Le Creuset (but any non stick with do), to medium heat with a tablespoon or two of Ghee. When the Ghee has melted, add Onions. Saute for about 10 minutes. Be patient with your Onions and let them start to caramelize; this is where you start to add depth of flavor to your dish. Add Garlic, Ginger and Chili Paste, Ground Spices and 2 Tbsp. Olive Oil and temper your Spices by sauteing for another minute using your wooden spoon to mix around the spices that stick to the bottom of your pot. Slowly, bit by bit, start to de-glaze your pan by adding your 1 cup of Water. This means add a little water, and use that Water to aid you in scraping off Spices from the bottom of your pot. Add a little more, and do the same, until all your Spices are unstuck. Add the remainder of the Water, Crushed Tomatoes, 1 Tsp. Salt and 2 Tbsps. Apple Cider Vinegar and bring to a high boil. Leave to bubble for 2 minutes on high heat while your Vinegar dissipates. Reduce heat to low, the lowest possible, cover and leave to simmer for an hour. Remove from heat and add Butter and Cream. Cover and return to a low simmer, as low as possible for 10 more minutes before adding your Charred Chicken (see below). Once you add your Chicken, cook for another 20 minutes as indicated below.
To Broil/Grill Chicken
Preheat your oven on broil or grill setting to high.
You’ll need a cooling grid like this one that is oven safe. This is an important tool for cooks for broiling/grilling meats and for cooling cookies and baked goods so a worthwhile investment. Using kitchen tongs, remove your marinated Chicken chunks from the Marinade and place them onto your cooling grid with a baking sheet underneath (to catch the drippings). Shake off any excess Marinade and discard the rest. With your broiler or grill on high heat place your Chicken 6 inches from the heat source and broil/grill until it starts to nicely char. You will smell this happen in the house as the scent of a tandoor grill overtakes you. Turn over and do the same on the other side. On my oven this takes approx. 5 mins on the first side, and 4 on the other. Remove from oven and put your Chicken into your Sauce (sauce should be hot) and simmer on medium-low heat, uncovered, for 20 minutes while the Chicken continues to cook through and the Sauce thickens. Add any drippings from your broiling pan into the Sauce as well. Garnish with fresh Cilantro and freshly cracked Black Pepper and serve with Basmati Rice and warm Naan.
