This chicken tikka masala recipe is perfect for people with busy lifestyles
One thing I have learned in writing this blog is that a lot of people out there think they don’t have time to cook. The thing is, there are a lot of Indian curries you can make quickly and easily.
This is the beginning of a series of recipes which will end up in an ebook full of quick Indian dishes.
I decided to start with chicken tikka masala as this recipe is a favourite with my kids. I promise you… if you follow these quick recipes, you’ll never go back to those store bought flavourless jars full of stale oil.
Like most of my quick Indian recipes, this chicken tikka masala starts with a tadka. You may also have heard the terms tarka (As in tarka dhal), bargar and chounk. All of these terms mean same thing. In short, tadka is a way of flavouring oil with whole spices and herbs either at the beginning or end of cooking.
In this recipe we will be making a tadka at the beginning. In recipes like tarka dhal, the hot seasoned oil is added at the end over the top of the dish.
This tadka and the resulting sauce makes enough for four though you could easily cut the recipe in half or add to it for larger groups. If you want to make a large batch of the tadka with tomatoes and onions, it does freeze well for last minute curries.
International & UK Orders
- 3 large chicken breasts - sliced diagonally as shown
- 2 tablespoons ghee (authentic) or rapeseed oil (more healthy)
- 1 one inch cinnamon stick
- 2 green cardamom pods - smashed
- 2 large white onions - finely chopped
- 3 garlic cloves - finely chopped or 1 tablespoon garlic puree
- 1 inch ginger - finely chopped or 1 tablespoon ginger puree
- 1 fresh green chili - finely chopped
- 1 tablespoon cumin powder
- 1 teaspoon fenugreek powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon sugar (optional)
- 1 heaping tablespoon tomato puree
- 1 tin (400ml) coconut milk
- Salt and pepper to taste
- 3 tablespoons finely chopped fresh coriander
- Juice of one lemon or lime
- Heat the oil or ghee over medium heat until quite hot but not smoking.
- Reduce the heat and through in the cinnamon stick and the cardamom pods.
- Move the spices around in the oil so that the oil takes on their flavour. Be careful not to burn the spices or you will need to throw in all away and start over.
- After about two minutes, add the onions and fry for about five minutes over medium heat until they are translucent and soft.
- Now add the garlic and ginger along with the green chili and fry for a further minute.
- Throw in the sliced chicken and mix it all to combine.
- Pour in the cumin powder, fenugreek powder, paprika and turmeric and give it another nice stir.
- Pour in the coconut milk and the tomato and the sugar (to taste - if using).
- You may need to add a drop or two of water to ensure the chicken is covered.
- Simmer your chicken tikka masala until the chicken pieces are all cooked through - about 10 to 15 minutes.
- Season with salt and pepper to taste, stir in the chopped coriander and squeeze the lime/lemon juice over the top.