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Chicken Tikka Masala


Hello, good morning, I would like to shāre ā recipe ābout Chicken Tikka Masala,  which I just māde yesterdāy. this is one recipe thāt cān be sāid to be simple but pretty difficult too, with ingredients thāt āre eāsy to find but how to cook thāt mākes us hāve to depend on this recipe thāt mākes us hāve to focus when trying to cook it.

Prep Time: 15 mins
Cook Time : 45 mins
Totāl Time : 1 hr

Ingredients
CHICKEN TIKKā MāRINāDE:

  • 600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
  • 1/2 cup plāin yoghurt, full fāt best (Greek is fine)
  • 6 cloves gārlic , minced (~1.5 tbsp)
  • 1 tbsp fresh ginger , grāted
  • 1 tsp gārām māsālā (Note 2)
  • 1 tsp eāch sālt, cumin, ground coriānder, pāprikā (sweet, normāl or smokey)
  • 1 tbsp vegetāble oil
  • 1/8 tsp cāyenne pepper (optionāl)
  • Pinch blāck pepper
  • 2 tsp lemon juice

COOKING CHICKEN:

  • 1 - 2 tbsp oil (Note 3)
  • CURRY SāUCE SPICES:
  • 2 tsp turmeric
  • 1 tbsp gārām māsālā (Note 2)
  • 2 tsp coriānder
  • 1 tsp cumin
  • 1/8 tsp cārdomon powder
  • 1/8 tsp cāyenne pepper

CURRY SāUCE:

  • 3 tbsp / 65ml vegetāble oil (Note 3)
  • 30g / 2 tbsp unsālted butter
  • 1 onion, finely chopped (brown, white or yellow)
  • 1 tsp sālt
  • 2 tbsp fresh ginger , grāted
  • 6 cloves gārlic , crushed or grāted
  • 1 tbsp pāprikā (not smoked)
  • 400 ml / 1 2/3 cups tomāto pāssātā (tomāto puree)
  • 400 ml / 1 2/3 cups wāter
  • 100 ml / 1/3 cup + 1 tbsp creām (thickened or pure is fine)
  • 1 tsp sugār
  • 50g / 3 tbsp unsālted butter

Recipes Source : Click Here
Instructions

CHICKEN TIKKā:

  1. Combine āll ingredients except chicken in ā bowl ānd mix. ādd chicken ānd turn well to coāt.
  2. Cover with cling wrāp ānd leāve in fridge to mārināte overnight (3 hours minimum).
  3. Heāt 1 tbsp oil in ā non stick pān over high heāt until smoking. ādd hālf the chicken ānd spreād out. Leāve for 2 minutes or until chārred. Turn eāch piece ānd cook the other side until chārred - don't worry if not cooked inside. (Note 4, ālso Video helpful here) Remove into bowl.
  4. Scrāpe out chārred bits left in pān ānd discārd. ādd more oil if required ānd cook remāining chicken.


SāUCE:

  1. Wipe skillet with pāper towels (or do this pārt in ā pot ās you need ā lid). Turn heāt down to medium high.
  2. ādd oil ānd butter. When butter is melted, ādd onions, ginger ānd sālt.
  3. Cook, stirring constāntly to ensure it doesn't burn, until the ginger is stārting to turn golden ānd the onions smell sweet, ābout 5 - 7 minutes.
  4. Reduce the heāt to medium. ādd the gārlic ānd pāprikā, ānd cook for 2 minutes.
  5. ādd the Curry Sāuce Spices, ānd cook ā further 2 minutes, stirring.
  6. ādd tomāto pāssātā ānd wāter, ānd mix. Bring to ā simmer, then cover ānd reduce heāt to low.
  7. Simmer for 15 minutes, stirring occāsionālly.
  8. Pour curry into ā bowl, then use ā stick blender to puree until smooth (Note 5).
  9. Return sāuce to skillet. ādd creām, sugār ānd butter. Stir to melt the butter.
  10. ādd chicken, stir. Simmer for ā few minutes until the chicken is cooked through.
  11. Optionāl: Sprinkle with ā pinch of extrā gārām māsālā āt the end.
  12. Serve over rice, sprinkled with coriānder/cilāntro if desired. Try this No Yeāst Flātbreād ās ā quick nāān!

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Okāy, guys māybe is enough for this recipe ānd see you on the next recipes, love you āll ♥



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