Foodie shares recipe for ‘phenomenal’ homemade chicken tikka masala
Britain is all about curry – we munch our way through around £30,000 of the stuff each in our lifetime.
So, luckily for us we can cook it at home given the right ingredients and some patience.
And, a foodie’s ‘mouthwatering’ chicken tikka masala recipe – with garlic naan of course – went viral on Reddit. And, boy, does it look insanely tasty.
The cook said: “Chicken Tikka Masala with homemade Garlic Naan. One of my favourite recipes and favourite things to make.
“I honestly read a bunch of different recipes and combined them into this one.”
Give it a shot yourself at home!
Homemade Chicken Tikka Masala
- 6 garlic cloves, finely grated
- 4 tsp. finely grated peeled ginger
- 4 tsp. ground turmeric
- 2 tsp. garam masala
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1½ cups whole-milk yogurt (not Greek)
- 1 Tbsp. kosher salt
- 2 lb. skinless, boneless chicken breasts, halved lengthwise
- 3 Tbsp. ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- ¼ cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
- 1 28-oz. can whole peeled tomatoes, like San Marzano
- 2 cups heavy cream
- ¾ cup chopped cilantro, plus sprigs for garnish
- Steamed basmati rice (for serving)
- Get a small bowl and add your garlic, ginger, turmeric, garam masala, coriander, and cumin. Combine and then grab a medium bowl. Whisk together yogurt, salt, and half of spice mixture in a medium bowl and add chicken to marinade for six hours in the fridge.
- Put a pan on the hob on medium heat and add your ghee. When it's bubbling away, throw in the onion, tomato paste, cardamom, and chiles and cook, stirring often. When the onions are softened and the paste has darkened, add the remaining spice mix and stir for around four minutes
- Pour in the tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring regularly and making sure burnt bits don't form at the bottom of the pan. The sauce should thicken after around 8-10 minutes. Add cream and chopped coriander. Simmer, stirring occasionally, until sauce thickens, for around 30-40 minutes.
- Pre-heat your oven. Get a baking sheet lined with a wire rack on top. Arrange chicken on rack in a single layer and cook until it's blackened for about 10 minutes
- Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, for approximately 8-10 minutes. Serve with rice and coriander sprigs.
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The foodie added: "My additions: I use double the spices on everything but the turmeric. 1.5X there. If it is your first time having Indian food, I do not recommend doing this.
"I cook the onions for a while then add large chunks of red and green bell peppers. Not sure if this is authentic, but a restaurant in Adelaide did it, and I loved it. I then cook the onions and peppers until they are caramelised (probably 10 mins) before I add the tomato paste.
"I use four to eight chiles de arbol because I like spice. with two you cant taste any spice, four its just a bare hint, and eight is a nice heat.
"I also add about 3/4 cup of the yogurt marinade. I know this might be a bit weird to some due to it being a raw chicken marinade, but it cooks for 20-30 mins at a pretty high heat so I am not worried about it. I've found it makes a super velvety texture and tastes REAL good."
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It may seem long, but judging by the comments on the post it’s worth it – make your own naan to go with it or you can buy shop bought.
It's up to you!
One person said: “Gosh this looks amazing, I'm salivating already!”
“I’m totally trying this,” added another.
While a third added: “I think I may have to try this recipe this weekend. Looks phenomenal!”
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