The trick is marinating the chicken in yoghurt and then charring it, before tossing into the thick tomato-based sauce.
Chicken tikka masala
Serves 4
Ingredients
For the marinade
1 cup plain yoghurt
4 cloves garlic, grated
1 Tbsp grated fresh ginger
2 Tbsp garam masala
1 Tbsp ground cumin
1 Tbsp ground coriander
2 Tbsp smoked or regular paprika
Squeeze of lemon juice
6-8 chicken breast fillets, cut into large chunks
Salt and milled pepper
2 Tbsp canola oil
2 Tbsp butter 1 onion, finely chopped
2 Tbsp garlic and ginger paste
Tbsp smoked or regular paprika
1 Tbsp ground turmeric
Pinch ground cardamom
1 can (410g) tomato purée
1 Tbsp sugar
2 cups chicken stock or water
½ cup cream
For serving
Fresh coriander, roughly chopped
Buttermilk dhai or yoghurt
Garlic or regular naan, toasted
Method
- Combine marinade ingredients in a large bowl.
- Season chicken well, add to marinade and toss to coat evenly. Cover and set aside for at least 30 minutes.
- Heat oil and butter in a large pot over medium heat.
- Fry the onions for about 3-5 minutes or until lightly golden.
- Stir through garlic and ginger paste and spices and cook for 1 minute.
- Add tomato purée and sugar and cook for 2-3 minutes while stirring.
- Pour in stock or water, cover partially with a lid and simmer gently for about 15-20 minutes.
- Heat oil in a large pan over high heat. Brown chicken in batches for about 4-6 minutes, making sure it’s well charred.
- Add the chicken and cream to the sauce and cook covered for another 10-12 minutes while stirring occasionally.
- Adjust seasoning and stir through coriander.
- Serve drizzled with dhai, with naan on the side.
Cook’s note
To make dhai, combine 1 cup buttermilk, 1 tsp ground cumin, 1 tsp garlic powder, 2 Tbsp chopped coriander and a pinch of chilli flakes in a bowl. Season. Drizzle this over curry to cut through the richness and heat of the spices.
Recipe & styling: Chad January
Photography: Zhann Solomons
Also read: Cheap chicken recipes (perfect for the chilly weather)
