Chicken Tikka Masala Recipe Video

Summary

Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main IngredientHealthy,

Ingredients

 Chicken breast2 Medium
 Chicken thighs4 Medium, boned and skinned (alternate to chicken breast)
 Masala paste1 Tablespoon
 Tomatoes85 Gram
 Onion1 Medium
 Coconut milk200 Milliliter
 Double cream100 Milliliter
 Coriander1 Bunch (100 gm)
 Vegetable oil4 Tablespoon (to shallow fry)
 Seasoning2 Teaspoon (as per taste) (Optional)
 Basmati rice2 Cup (32 tbs) (or more if needed)
 Tandoori paste1 Tablespoon (for the marinade)
 Natural yoghurt1 Tablespoon (for the marinade)

Nutrition Facts

Serving size

Calories 913 Calories from Fat 403

% Daily Value*

Total Fat 46 g70.7%

Saturated Fat 13.9 g69.7%

Trans Fat 0.1 g

Cholesterol 96.8 mg

Sodium 667.5 mg27.8%

Total Carbohydrates 87 g28.9%

Dietary Fiber 5.1 g20.5%

Sugars 5.7 g

Protein 38 g76.4%

Vitamin A 38.6% Vitamin C 25.8%

Calcium 8.3% Iron 18.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Place the tandoori paste into a clean bowl.
2. Add the yoghurt and mix well together to make the marinade.
3. Cut the chicken into large dice and mix into the marinade.
4. Cover with cling film and store in the fridge for an hour or two.
5. Blanch the tomatoes, remove the skins, cut into halves and remove the seeds.
6. Cut the tomato flesh into medium size dice and place into a clean bowl.
7. Cover and save for later.
8. Peel and cut the onion into medium size dice.
9. Wash, dry and roughly chop the coriander (save a few leaves for garnish).
10. Pre-heat the oven to 180°C (Gas Mark 4).

MAKING
11. Tip the chicken and marinade into a clean, ovenproof dish.
12. Spread it out evenly and put into the pre-heated oven to cook for 15–20 minutes.
13. Heat a touch of oil in a heavy-based sauté pan over a medium heat on the hob.
14. Add the diced onions and sauté gently for a few minutes until the onions are soft but without too much color.
15. Add the masala paste and mix with the onions.
16. Pour in the coconut milk, bring to the boil, turn down the heat and allow to simmer for about 15 minutes.
17. Add the chopped coriander.
18. Remove the chicken from the oven and carefully add to the sauté pan, marinade as well, to give a nice reddish color.
19. Add the chopped tomatoes, stir in the double cream and bring just to the boil.
20. Check the consistency and season the chicken tikka masala if necessary.
21. Ladle the chicken tikka masala into warmed bowls and garnish with a few coriander leaves.

SERVING
22. Serve your chicken tikka masala with fluffy white basmati rice and warmed naan breads.
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