9 chicken breasts, skinless and deboned, cut into bite-size portions
15ml ground ginger
15ml garam masala
5ml ground cumin
2,5ml smoked paprika
3 cloves of garlic, minced
45ml vegetable oil
1 onion, chopped
2 cloves garlic, minced
1cm fresh ginger, grated
10ml garam masala
5ml ground cumin
5ml ground coriander
1 x 400g tin chopped tomatoes
5ml smoked paprika
30ml brown sugar
For the marinade:
Add all the ingredients, including the chicken, to a mixing bowl and stir together.
Cover the bowl and place in the refrigerator for a minimum of 30 minutes or overnight.
Add half the oil and butter to a frying pan over medium-high heat.
Add the chicken in small batches and fry for about 3 minutes before removing and adding the next batch of chicken.
Keep the fried chicken to the side and keep going until all of the chicken has been fried.
Add the remaining oil and butter to a saucepan set over medium-high heat.
Add the onion and cook until soft.
Now add the garlic and fresh ginger and stir-fry for one minute.
Add the garam masala, cumin, turmeric and coriander and cook for another minute.
Add the chopped tomatoes, paprika and salt and simmer the sauce for 10 minutes.
Decant the sauce to a blender and whizz until smooth.
Pour the sauce back into the saucepan and add the cream, sugar and chicken pieces and simmer gently for 20 minutes.
Serve the tikka masala with a fragrant rice and lashings of the sauce.
4 thoughts on “Chicken Tikka Masala”
Thanks Adrianne I really appreciate the feedback!!
Hi I am from jhb I like your recipes tasty. And delicious thank you keep up the good work
I have made this recipe 4 times now and shared it with friends, who also love it. I am going to make the Rogan Josh one soon. Thank you for sharing it.