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    Sumit Malik's Chicken Tikka Masala

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    Sumit Malik's Chicken Tikka Masala

    To make ginger, garlic or chilli purées, liquidise 50g of each with 1-2 tbsp water. For onion purée, you don't need to add water, just purée roughly chopped onion. Puréeing these ingredients ensures the sauce is very smooth. You can keep the purées in the fridge, covered, for 2-3 days.

    • Preparation time: 20 minutes, plus 2 hours marinating
    • Cooking time: 50 minutes
    • Total time: 3 hours 10 minutes 60 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6

    Ingredients

    • 1kg boneless breast of chicken, skin removed, cut into bite-sized pieces
    • Gravy:
    • 2 tbsp chopped coriander
    • 50ml single cream
    • ½ tsp garam masala
    • 1 tsp ground coriander
    • ½ tsp ground turmeric
    • 1 tsp ginger purée
    • 1 tsp garlic purée
    • 100ml vegetable oil
    • 1 tsp chilli powder
    • 300g tomatoes
    • 625g onion purée
    • Gravy::
    • 1 tsp green chilli puree
    • Marinade:
    • Salt, to taste
    • Salt, to taste
    • ½ tsp ginger purée
    • ½ tsp garlic purée
    • Squeeze of lemon juice
    • 1 tbsp vegetable oil
    • 100g natural yogurt
    • 1 tsp ground cumin
    • ½ tsp chilli powder

    Method

    1. Mix the chicken with the marinade ingredients and set aside for two hours to marinate.
    2. Meanwhile, purée the tomatoes for the gravy in a food processor and set aside.
    3. Preheat the oven to 180˚C/gas mark 4.
    4. Heat the vegetable oil in a large, deep frying pan over a medium-high heat. Add the onion purée and stir-fry until golden brown - about 20 minutes. Add the ginger, garlic and green chilli purées and stir-fry for 2 minutes. Add the chilli powder, turmeric and coriander and garam masala and stir-fry for 30 seconds. Add 250ml water and the puréed tomatoes and gently simmer over a low heat for 12-15 minutes.
    5. Meanwhile, spread the pieces of chicken, with their coating of marinade, on a baking tray and cook for 15 minutes.
    6. Add the hot chicken pieces, along with their juices, to the gravy and cook for 5-8 minutes. Stir through the cream and chopped coriander, season to taste and garnish, if you like, with toasted, flaked almonds. Serve straight away, with rice or bread.

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