Thursday, August 16, 2012

Paula's Chicken Tikka Masala

I posted Thomas' chicken tikka masala recipe a week ago- this is my version of the dish. I have taken his recipe and tweaked it a bit here and there to produce chicken tikka masala the way I like it- a more creamy texture rather than tomato based, a bit more spice and a richer, more intense flavour.


For the chicken marinade:
1 thumb sized ginger grated
1 cup yoghurt
2 tsp ground cumin
3 cloves garlic grated
1 tsp ground cinnamon
1 tsp black pepper
1 tsp salt
1 tsp red paprika
4-6 chicken pieces with bone

1. Marinade the chicken overnight.
2. Broil in the oven the next day until slightly charred on the top.

For the sauce:
1 tbs ghee
1 onion chopped
5 cloves garlic minced
1 inch ginger grated
1 red chilli chopped
2 tsp ground cumin
1 tsp chilli powder
1 tsp garam masala
1 tsp salt
1 cup tomato sauce (I used my favourite pomodoro sauce from the glass jar)
1.5 tsp tomato paste
1 cup cream
1/4 cup coriander leaves

1. Melt ghee and fry onions, garlic and ginger
2. Add cumin, chilli powder, garam masala and salt
3. Add tomato sauce, tomato paste and cream
4. Simmer until sauce thickens
5. Add the cooked chicken pieces and top off with coriander.

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