Indian food runs deep in my family roots and is still very much enjoyed at home. Watching my mum and grand mum prepare the most delicious Indian cuisine, I enjoy experimenting with Indian spices as well. As much as I love to try out other cuisines such as middle eastern and Mexican, nothing is better than a warm dhal or a spicy curry and homemade rotis.
is the much loved favorite Indian chicken dish at home. In keeping with the beautiful color and creaminess of butter chicken, I created this Chicken Tikka Masala which is equally creamy and delicious but with new flavour and complexity.
This dish tastes best when enjoyed fresh with soft rotis or rice.
Chicken Tikka Masala
- 1 kg chicken breasts, cubed
- Chicken marinade :
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garam masala
- 2 tsp tandoori paste
- Juice of 1 lemon
- 2 tsp ginger and garlic paste
- 1/2 cup yoghurt
- Sauce :
- 2 onions, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp crushed garlic
- 1 tsp chilli and garlic paste
- 2 tsp mild curry powder
- 2 tbsp ground almonds
- 1 cup tomatoes, liquidized
- 1/4 cup tomato purée
- 1/2 cup boiling water
- 1 cup coconut milk
- 1 cup cream
- Salt to taste
Marinate chicken pieces with the marinade and set aside for a few hours or overnight.
In a flat pot, heat the butter and oil and add in a cinnamon stick.
Sauté onions until translucent, add in the dry spices and braise. Add in the tomatoes, purée and water and allow to simmer for 10 minutes.
Add in the coconut milk and cream and simmer until thick.
Preheat your oven to 180 degrees Celsius.
Place the chicken in an ovenproof dish with a drizzle of oil and cook for about 30 minutes or until nicely browned.
Add the grilled chicken into the sauce and simmer until combined.
Garnish with chopped coriander and serve hot with fresh Indian rotis.