Chicken Tikka Masala
By Morrisons
Published on 01 March 2021
For a delicious Tikka Masala at home, follow our chef’s steps and enjoy a delicious curry made from scratch.Time and servings
40 minsTotal time
4Servings
40 minsCooking time
Ingredients
- 200 g of cream/coconut cream or yoghurt
- 1 thumb-sized piece of ginger, (approx 20g)
- 20 g of smoked paprika
- 70 g of tomato puree
- 25 g of garam masala/curry powder or tikka spice mix, any curry powder you may have will work
- 20 g of chili, fresh or dried (optional) - other spices also work well
- 1 large onion, (approx 200g)
- 500 g of chicken
- 4 naan breads/pitta/flatbreads, (optional)
- 1 handful of fresh coriander, (optional)
- 3 g of cumin
- 500 ml of vegetable stock
- 320 g of rice
- 2 cloves of garlic, (approx 10g)
- 1 tin tomatoes
- 1 juice of 1 lemon
Method
Step 1
The first job is to cut up the chicken into bite size pieces, then wash your hands, and in a food processor blend the ginger, garlic and the onion with a little water until it forms a smooth paste.Step 2
Take out 2 tablespoons of this for the rice, and put to one side. Then take out a tablespoon of the puree for the marinade. Add this to a bowl with the chopped up chicken, then add a tablespoon of the yoghurt and half a tablespoon of the curry spices, mix together and let the chicken marinate for at least half an hour (overnight is better).Step 3
Add your spices and the tomato puree to the onion mix and blend until smooth again in the food processor, this is now ready to use.Step 4
Preheat your oven or grill to 190oc and cook the chicken, (try to get some pieces with a bit of charring to really copy that indian cooked in a tandoor look).Step 5
To get your rice cooking, add the paste of onion, garlic and ginger with some oil to a pan and add some cumin seeds (you can also add cardamom pods, cloves, cinnamon, turmeric and a bay leaf if you have any. Add the rice and cook for 2 minutes, add some vegetable stock and bring to the boil, simmer and cook until the water has been absorbed, then cover it with a lid til needed.Step 6
To make the sauce, add a little oil to a pan and add the paste, cook well for 2-3 minutes to get the oils and aromatics really working, then add 200g of water and the chopped tomatoes, bring to the boil then simmer for 20-25 minutes (this will cook out the raw onion flavour and bring out the sweetness in the onion).Step 7
Add the now cooked chicken pieces along with any juices that have collected in the tray and add the cream/coconut milk/yoghurt and cook for 5-6 minutes. Check the seasoning and add the lemon juice and any salt if it needs it - if you want your tikka masala a little sweeter you can add a tablespoon of honey.Step 8
The dish is now ready to serve. Serve with chopped fresh coriander or mint if using and maybe a little drizzle of yogurt. Add the rice and your pitta breads or naan breads or flatbreads if using. Enjoy!