Chicken Tikka Masala

Serves 1
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Directions

  1. 1In goes olive oil, fresh lemon juice, a teaspoon of garlic and ginger, and a few spoons of creamy yogurt for the marinade.
  2. 2In goes olive oil, fresh lemon juice, a teaspoon of garlic and ginger, and a few spoons of creamy yogurt for the marinade.
  3. 3In goes olive oil, fresh lemon juice, a teaspoon of garlic and ginger, and a few spoons of creamy yogurt for the marinade.
  4. 4Drop in one small onion and as many green chillies as your taste buds can handle into the marinade mixture.
  5. 5Drop in one small onion and as many green chillies as your taste buds can handle into the marinade mixture.
  6. 6Drop in one small onion and as many green chillies as your taste buds can handle into the marinade mixture.
  7. 7Add salt, coriander powder, cumin, garam masala, anardana, amchur, paprika and chili flakes to the marinade.
  8. 8Add salt, coriander powder, cumin, garam masala, anardana, amchur, paprika and chili flakes to the marinade.
  9. 9Add salt, coriander powder, cumin, garam masala, anardana, amchur, paprika and chili flakes to the marinade.
  10. 10Blend the marinade smooth, then stir in a handful of chopped coriander.
  11. 11Blend the marinade smooth, then stir in a handful of chopped coriander.
  12. 12Blend the marinade smooth, then stir in a handful of chopped coriander.
  13. 13Pour the marinade over diced chicken breast and massage it in.
  14. 14Pour the marinade over diced chicken breast and massage it in.
  15. 15Pour the marinade over diced chicken breast and massage it in.
  16. 16Roast the marinated chicken at 230 degrees Celsius for 25 minutes until golden, juicy, and a bit crispy.
  17. 17Roast the marinated chicken at 230 degrees Celsius for 25 minutes until golden, juicy, and a bit crispy.
  18. 18Roast the marinated chicken at 230 degrees Celsius for 25 minutes until golden, juicy, and a bit crispy.
  19. 19Dice two onions and gently fry them in olive oil with a few bay leaves until they are golden and sweet to build the sauce.
  20. 20Dice two onions and gently fry them in olive oil with a few bay leaves until they are golden and sweet to build the sauce.
  21. 21Dice two onions and gently fry them in olive oil with a few bay leaves until they are golden and sweet to build the sauce.
  22. 22Stir in some more ginger and garlic paste into the fried onions.
  23. 23Stir in some more ginger and garlic paste into the fried onions.
  24. 24Stir in some more ginger and garlic paste into the fried onions.
  25. 25Add a splash of passata and a bit of water to loosen the sauce.
  26. 26Add a splash of passata and a bit of water to loosen the sauce.
  27. 27Add a splash of passata and a bit of water to loosen the sauce.
  28. 28Season the sauce with salt, coriander powder, cumin, garam masala, and red chili basar.
  29. 29Season the sauce with salt, coriander powder, cumin, garam masala, and red chili basar.
  30. 30Season the sauce with salt, coriander powder, cumin, garam masala, and red chili basar.
  31. 31Chuck in about a cup full of yogurt into the sauce and cook it down until it's thick and rich.
  32. 32Chuck in about a cup full of yogurt into the sauce and cook it down until it's thick and rich.
  33. 33Chuck in about a cup full of yogurt into the sauce and cook it down until it's thick and rich.
  34. 34Add the roasted chicken tikka with its juices into the sauce.
  35. 35Add the roasted chicken tikka with its juices into the sauce.
  36. 36Add the roasted chicken tikka with its juices into the sauce.
  37. 37Give it a good stir, cover, and let it simmer for about 5 minutes so all the flavors can meld.
  38. 38Give it a good stir, cover, and let it simmer for about 5 minutes so all the flavors can meld.
  39. 39Give it a good stir, cover, and let it simmer for about 5 minutes so all the flavors can meld.
  40. 40Finish the dish by adding some chopped tomatoes, more green chillies for extra heat, and a generous handful of coriander.
  41. 41Finish the dish by adding some chopped tomatoes, more green chillies for extra heat, and a generous handful of coriander.
  42. 42Finish the dish by adding some chopped tomatoes, more green chillies for extra heat, and a generous handful of coriander.
  43. 43Serve with buttered roti or just a spoon.
  44. 44Serve with buttered roti or just a spoon.
  45. 45Serve with buttered roti or just a spoon.

Ingredients

  • olive oil
  • olive oil
  • olive oil
  • fresh lemon juice
  • fresh lemon juice
  • fresh lemon juice
  • 1 teaspoon garlic and ginger
  • 1 teaspoon garlic and ginger
  • 1 teaspoon garlic and ginger
  • spoons creamy yogurt
  • spoons creamy yogurt
  • spoons creamy yogurt
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • green chillies
  • green chillies
  • green chillies
  • salt
  • salt
  • salt
  • coriander powder
  • coriander powder
  • coriander powder
  • cumin
  • cumin
  • cumin
  • garam masala
  • garam masala
  • garam masala
  • anardana
  • anardana
  • anardana
  • amchur
  • amchur
  • amchur
  • paprika
  • paprika
  • paprika
  • chili flakes
  • chili flakes
  • chili flakes
  • 1 handful chopped coriander
  • 1 handful chopped coriander
  • 1 handful chopped coriander
  • diced chicken breast
  • diced chicken breast
  • diced chicken breast
  • 2 onions
  • 2 onions
  • 2 onions
  • bay leaves
  • bay leaves
  • bay leaves
  • ginger and garlic paste
  • ginger and garlic paste
  • ginger and garlic paste
  • passata
  • passata
  • passata
  • water
  • water
  • water
  • red chili basar
  • red chili basar
  • red chili basar
  • 1 cup full yogurt
  • 1 cup full yogurt
  • 1 cup full yogurt
  • chopped tomatoes
  • chopped tomatoes
  • chopped tomatoes
  • green chillies
  • green chillies
  • green chillies
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander
  • buttered roti
  • buttered roti
  • buttered roti

Tips

  • Roast chicken at 230 for 25 minutes until golden, juicy and a bit crispy.
  • Fry onions until golden and sweet; they will caramelize naturally without added sugar.
  • Cook the yogurt into the sauce until it is thick and rich.