Chicken Tikka Masala is one of the UK’s favourite Indian dishes…
Apparently it isn’t Indian at all, but was created by a Glaswegian Bangladeshi in the 1960’s !
Chicken Tikka Masala, made from buttery pieces of chicken marinated in an Indian spice infused yogurt sauce for 2-3 days.
There is a long list of ingredients below – and I am not going to pretend this is the kind of recipe you can just whip up in a moment, but one ease-making factor to remember is that it´s made in two parts, days apart.
CHICKEN TIKKA MASALA
Chicken Tikka Masala, made from buttery pieces of chicken marinated in an Indian spice infused yogurt sauce for 2-3 days
5
servings40
minutes6
hours6
hours40
minutesIngredients
5 Large Chicken Fillets
125 g Greek Yoghurt
2 tbsp Fresh Lemon Juice
6 Crushed Garlic Cloves
1 tsp Powdered Ginger
2 tsp Himalayan Salt
2 tsp Ground Cumin
2 tsp Garam Masala
2 tsp Paprika
- Marinade
3 tbsp Oil
1 Finely Chopped Onion
1 tsp Ginger
8 Crushed Garlic Cloves
2 tsp Ground Cumin
2 tsp Ground Turmeric
2 tsp Ground Coriander
2 tsp Ground Paprika
1 tsp Ground Chilli Powder
2 tsp Ground Garam Masala
800 g Chopped Tomatoes
300 ml Water
250 g Whipping Cream
1 Crumbled Vegetable Stock Cube
2 tbsp Fresh Lemon Juice
1/2 tsp Liquid Stevia
Mild Red Chilli Pepper (optional – to decorate)
Method – Marinade
- Cut chicken into bite-sized pieces
- Put the chicken pieces and yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala and paprika in a large freezer bag, squeeze and mix the ingredients around until well combined.
- Refrigerate for at least a day; better 2-3 days.
- Method – Curry
- Fry the onions in a large pan on a low heat until soft. Add garlic and fry for a minute
- Stir in the cumin, turmeric, coriander, paprika, chilli powder, and garam masala and stir constantly for 1-2 minutes
- Add the chopped tomatoes, lemon, sweetener, water and vegetable stock. Cook for 5 minutes
- Transfer curry sauce to a slow cooker
- Add marinated chicken and cook on high for 6 hours
- After 6 hours add double/heavy cream and season to taste
- Serve with cauliflower rice
Notes
- MACROS per serving: 9g Carbs – 25g Fat – Protein – 300 Calories
No Comments