Chicken Tikka Masala Curry

Ingrediente

For the meat:

1 kg of chicken breast, cubed into 2 inch pieces

3-4 tbsp Greek yogurt

3-4 tbsp tandoori spice mix

1/3 tsp red food coloring, or per preference

For the sauce base:

4 tbsp neutral oil (sunflower, rapeseed, or ghee for richer flavour)

2 large onions, finely chopped

4 cloves garlic, finely chopped or crushed

1 tbsp fresh ginger, grated

400g canned tomatoes, crushed

2 tbsp tomato purée (concentrated paste)

1-2 green chilies, slit lengthwise (adjust to taste)

Spices:

2 tsp ground coriander

1½ tsp ground cumin

1 tsp turmeric powder

1-1½ tsp Kashmiri red chili powder (milder, for colour)

1 tsp garam masala (added near the end)

1-2 tsp sugar

1-2 tsp dried fenugreek leaves (added near the end)

1 tsp paprika (optional, for colour and mild smokiness)

1-2 tsp salt (to taste)

Other:

250ml double cream (or use full-fat coconut milk for dairy-free)

100ml water or light chicken stock (adjust for sauce thickness)

2 tbsp unsalted butter (optional, for richness)

Small handful fresh coriander (cilantro) leaves, chopped

Juice of ½ lemon

Instrucțiuni

Marinating the meat - Combine all ingredients for the meat in a bowl and mix well until all of the meat is coated evenly. Cover, refrigerate and leave to marinate for a minimum of 4 hours, up to a maximum of 24 hours.

Cooking the meat - Grill over high heat until meat is charred, or in an oven on the upper shelf on 220 degrees C for 20 mins, or in an air-fryer on 200 degrees C for 20-25 mins. Turn halfway and let rest until the sauce is ready.

Sauté the aromatics - Heat oil in a deep pan over medium heat. Add onions and cook slowly until golden-brown (8-10 mins) – this step builds the sauce's sweetness.

Add garlic and ginger; stir for 1 min until fragrant.

Bloom the spices - Add ground coriander, cumin, turmeric, chili powder, paprika (if using) and salt. Stir for 30 seconds to release the oils - don't let them burn.

Build the tomato base - Stir in tomato purée and cook for 2-3 mins until it darkens. Add pureed tomatoes and green chilies. Simmer gently, stirring, for 8-10 mins until the oil begins to separate from the sauce.

Make it creamy - Lower the heat, stir in cream, and add water/stock to reach a thick but pourable consistency.

Add the chicken - Put your cooked tandoori chicken into bite-sized pieces and add to the sauce. Add the dried fenugreek leaves and simmer on low for 8-10 mins so the chicken absorbs the sauce flavours.

Stir in garam masala, butter, lemon juice, and fresh coriander.

Taste and adjust salt or acidity.

Note

Recipe for 1kg of tandoori chicken.

Best with garlic naan, butter naan, or steamed basmati rice. If you want a richer, restaurant-like sheen, swirl in an extra spoon of butter just before serving.