Chicken Tikka Masala

30 mins
Serves 1
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Directions

  1. 1Add olive oil, fresh lemon juice, 1 teaspoon of garlic and ginger, a few spoons of creamy yogurt, 1 small onion, and green chillies to a measuring cup.
  2. 2Add olive oil, fresh lemon juice, 1 teaspoon of garlic and ginger, a few spoons of creamy yogurt, 1 small onion, and green chillies to a measuring cup.
  3. 3Add olive oil, fresh lemon juice, 1 teaspoon of garlic and ginger, a few spoons of creamy yogurt, 1 small onion, and green chillies to a measuring cup.
  4. 4Add salt, coriander powder, cumin, garam masala, anardana, amchur, paprika, and chilli flakes to the mixture.
  5. 5Add salt, coriander powder, cumin, garam masala, anardana, amchur, paprika, and chilli flakes to the mixture.
  6. 6Add salt, coriander powder, cumin, garam masala, anardana, amchur, paprika, and chilli flakes to the mixture.
  7. 7Blend the marinade until smooth.
  8. 8Blend the marinade until smooth.
  9. 9Blend the marinade until smooth.
  10. 10Stir in a handful of chopped coriander.
  11. 11Stir in a handful of chopped coriander.
  12. 12Stir in a handful of chopped coriander.
  13. 13Pour the marinade over diced chicken breast in a bowl.
  14. 14Pour the marinade over diced chicken breast in a bowl.
  15. 15Pour the marinade over diced chicken breast in a bowl.
  16. 16Massage the marinade into the chicken.
  17. 17Massage the marinade into the chicken.
  18. 18Massage the marinade into the chicken.
  19. 19Transfer the marinated chicken to a baking dish.
  20. 20Transfer the marinated chicken to a baking dish.
  21. 21Transfer the marinated chicken to a baking dish.
  22. 22Roast the chicken at 230 degrees Celsius for 25 minutes until golden, juicy, and a bit crispy.
  23. 23Roast the chicken at 230 degrees Celsius for 25 minutes until golden, juicy, and a bit crispy.
  24. 24Roast the chicken at 230 degrees Celsius for 25 minutes until golden, juicy, and a bit crispy.
  25. 25Dice two onions (one white, one red).
  26. 26Dice two onions (one white, one red).
  27. 27Dice two onions (one white, one red).
  28. 28Gently fry the diced onions in olive oil with a few bay leaves in a pan until golden and sweet.
  29. 29Gently fry the diced onions in olive oil with a few bay leaves in a pan until golden and sweet.
  30. 30Gently fry the diced onions in olive oil with a few bay leaves in a pan until golden and sweet.
  31. 31Stir in more ginger and garlic paste.
  32. 32Stir in more ginger and garlic paste.
  33. 33Stir in more ginger and garlic paste.
  34. 34Add a splash of passata and a bit of water to loosen things up.
  35. 35Add a splash of passata and a bit of water to loosen things up.
  36. 36Add a splash of passata and a bit of water to loosen things up.
  37. 37Season with salt, coriander powder, cumin, garam masala, and red chilli powder.
  38. 38Season with salt, coriander powder, cumin, garam masala, and red chilli powder.
  39. 39Season with salt, coriander powder, cumin, garam masala, and red chilli powder.
  40. 40Stir in about a cup of yogurt and cook it down until it's thick and rich.
  41. 41Stir in about a cup of yogurt and cook it down until it's thick and rich.
  42. 42Stir in about a cup of yogurt and cook it down until it's thick and rich.
  43. 43Add the roasted chicken and its juices to the sauce.
  44. 44Add the roasted chicken and its juices to the sauce.
  45. 45Add the roasted chicken and its juices to the sauce.
  46. 46Stir well, cover, and let it simmer for about 5 minutes for the flavors to meld.
  47. 47Stir well, cover, and let it simmer for about 5 minutes for the flavors to meld.
  48. 48Stir well, cover, and let it simmer for about 5 minutes for the flavors to meld.
  49. 49Stir in chopped tomatoes, more green chillies, and a generous handful of coriander.
  50. 50Stir in chopped tomatoes, more green chillies, and a generous handful of coriander.
  51. 51Stir in chopped tomatoes, more green chillies, and a generous handful of coriander.
  52. 52Serve with buttered roti or just a spoon.
  53. 53Serve with buttered roti or just a spoon.
  54. 54Serve with buttered roti or just a spoon.

Ingredients

  • Olive oil
  • Olive oil
  • Olive oil
  • Lemon juice
  • Lemon juice
  • Lemon juice
  • 1 teaspoon Garlic paste
  • 1 teaspoon Garlic paste
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 1 teaspoon Ginger paste
  • 1 teaspoon Ginger paste
  • Creamy yogurt
  • Creamy yogurt
  • 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
  • Chilli flakes
  • Chilli flakes
  • Chilli flakes
  • 1 handful Chopped coriander
  • 1 handful Chopped coriander
  • 1 handful Chopped coriander
  • Diced chicken breast
  • Diced chicken breast
  • Diced chicken breast
  • Bay leaves
  • Bay leaves
  • Bay leaves
  • 1 splash Passata
  • 1 splash Passata
  • 1 splash Passata
  • Water
  • Water
  • Water
  • Red chilli powder
  • Red chilli powder
  • Red chilli powder
  • Chopped tomatoes
  • Chopped tomatoes
  • Chopped tomatoes

Equipment

Measuring cupSpoonKnifeBlenderCutting boardBaking dishOvenPanSpatulaLidOven mitts

Tips

  • No need to add sugar, the onions will release their own caramelized flavor.
  • For an extra kick, add more green chillies.