Crouching Tikka Hidden Dragon

This rich and creamy flavoursome Chicken tikka rivals any Indian restaurant! Why go out when you can make it better at home! With aromatic golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!

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Crouching Tikka Hidden Dragon Yum

Course

Main Dish

Cuisine

Chicken, Curry, Fakeaway, Indian, Meat, Rice

Servings

Ingredients

For the chicken marinade:

• 800 g boneless and skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tbspminced garlic
• 1 tbsp Ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli
• 1 tsp of salt

For the sauce:

• 2 tbsp of vegetable oil
• 2 tbsp butter
• 2 small onions finely diced or 1 large onion
• 1 1/2 tbsp garlic finely grated
• 1 tbsp ginger finely grated
• 1 1/2 tsp garam masala
• 1 1/2 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 400 g tomato puree or Passata
• 1 tsp Kashmiri chilli
• 1 tsp ground chilli powder
• 1 tsp salt
• 1 1/4 cups of heavy or thickened cream
• 1 tsp brown sugar
• 1/4 cup water if needed
• Handful coriander to garnish

Course Main Dish Cuisine Chicken, Curry, Fakeaway, Indian, Meat, Rice Servings Ingredients For the chicken marinade: 800 g boneless and skinless chicken thighs cut into bite-sized pieces 1 cup plain yogurt 1 1/2 tbspminced garlic 1 tbsp Ginger 2 tsp garam masala 1 tsp turmeric 1 tsp ground cumin 1 tsp Kashmiri chilli 1 tsp of salt For the sauce: 2 tbsp of vegetable oil 2 tbsp butter 2 small onions finely diced or 1 large onion 1 1/2 tbsp garlic finely grated 1 tbsp ginger finely grated 1 1/2 tsp garam masala 1 1/2 tsp ground cumin 1 tsp turmeric powder 1 tsp ground coriander 400 g tomato puree or Passata 1 tsp Kashmiri chilli 1 tsp ground chilli powder 1 tsp salt 1 1/4 cups of heavy or thickened cream 1 tsp brown sugar 1/4 cup water if needed Handful coriander to garnish

Instructions

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight preferably)
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chilli powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with coriander and serve with fresh, hot basmati rice and naan bread.