Chicken Tikka Masala
Chicken tikka masala is a recipe most people know. The whole British vs Indian debate about who actually came up with the recipe isn’t one I know much about. All I know is that it is delicious. I don’t add mango chutney myself but feel free to add it in with the tomato, if you like.
As with any dish, it has many variations. This is the way I like it. I also make a chicken masala dish that is a far simpler version of this recipe.
School holidays are a joy aren’t they? Kids love to fight. I admire how they stand their ground. I feel that as adults, SOME of us lose that resolve. We end up caving in or not speaking up enough about where we stand or how we feel, which can sometimes be a good thing and sometimes a really bad thing.
I have been thinking recently..you know how Facebook has this memories thing going on and it brings up random memories/status update from the past few years. Turns out, there was a time when I did share a lot of my life on social media. When I see people do this now, I feel like I get it and I understand where its coming from. Anyway, I am kinda glad i did share so much because there are so many amazing memories of my kids that I had actually forgotten. It makes me so happy that there is a record of those smaller things and at the same time, it reminds me that they are growing up fast and I don’t want to forget those precious moments. I have always thought about setting up a place where they can access letters or memories when they grow up. I prefer handwritten notes to emails. They feel so much more special. Typing is easier, faster and more convenient but there is nothing like knowing someone took the time to sit down and write to you.
This is a recipe that my little cherubs love and I hope you enjoy it too.
- 1lb skinless, boneless chicken thighs cleaned and cut into 2cm pieces
- 2 tbsp oil
- 180g natural yoghurt
- 3 cloves garlic crushed
- 1 inch garlic crushed
- 2 green chillies crushed
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tbsp vegetable oil
- 1 tbsp lemon juice
- 1/2 tbsp chickpea flour
- 1 clove garlic crushed
- 1/4 tsp ginger powder
- 2 cloves
- 1 black cardamom pod
- 1 bay leaves
- 2 onions diced
- 2 tbsp fresh fenugreek leaves
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 200g plum tomatoes pulsed
- 1/2 red pepper chopped into small chunks
- 2 tbsp natural yoghurt
- 100ml coconut milk (from a tin)
- 100ml single cream
- 1/2 tsp garam masala
- 100ml water
- Salt to taste
- Marinade the chicken for on hour before cooking.
- Heat a frying pan over medium heat and dry fry the chicken pieces for 5-7 minutes each side or until cooked. (Depends on the thickness of the chicken).
- Heat the grill and stick the pan under it to charr the chicken pieces for 2-3 minutes.
- Remove from the grill and set aside.
- Heat the oil in a large pan and add the cloves, cardamom and bay leaf.
- Stir for now minute, then add the onions, garlic, ginger and fenugreek. Cook for 7-8 minutes or until golden brown.
- Now add the cooked chicken pieces and stir for a couple of minutes.
- Add the coriander, cumin, turmeric and red chilli powder and saute for 2-3 minutes.
- Stir in the tomato, red pepper and yoghurt and mix well for 2-3 minutes.
- Pour in the milk, cream, water and the garam masala.
- Bring to a simmer but don't let it boil. Let it simmer for 5 minutes.
- Season well and taste. Garnish with coriander leaves if you desire.
- Serve with rice or roti.