Chicken Tikka Masala
Chicken Tikka Masala is the ultimate comfort food and one of the UK’s favourite dishes. It’s a great option for a Saturday night when you have a bit more time, as the preparation is slightly more involved - but trust us, the end result is well worth the effort.
Roasting the chicken in the oven adds extra depth of flavour and gives it that authentic feel. The mild, creamy sauce makes this a dish everyone will enjoy - even the kids. Serve with fluffy naan breads or poppadoms for a cosy fakeaway you’ll want to make again and again.
4 Servings 50 Minutes
Ingredients
- Butter - 30 grams
- Greek Yoghurt - 200 grams
- Basmati Rice - 150 grams
- Black Pepper - 1/2 tsp
- Cayenne Pepper - 1 tsp
- Chicken Stock - 400 ml
- Coconut Oil - 1 tbsp
- Creamed Coconut Block - 100 grams
- Ground Coriander - 3 tsp
- Ground Cumin - 3 tsp
- Lemon Juice - 2 tbsp
- Paprika - 3 tsp
- Salt - 1/2 tsp
- Tomato Puree - 2 tbsp
- Turmeric - 2 tsp
- Water - 300 ml
- Brown Onion - 1
- Coriander - 100 grams
- Fresh Ginger - 30 grams
- Garlic Clove - 2
- Chicken Breast - 500 grams
Method
- In a large mixing bowl, stir together the yogurt, lemon juice, coconut oil, ginger-garlic paste, and all the ground spices. Season with salt and pepper. Add the chicken pieces and mix thoroughly until coated. Cover and chill in the fridge for at least 1 hour, or ideally overnight, for deeper flavour.
- Preheat your grill or oven to a medium-high setting. Grill method: Thread the marinated chicken onto skewers and grill, turning now and then, until the meat is cooked through and has a nice char. Oven method: Spread the chicken pieces evenly on a baking tray and roast at 200°C (400°F) for 20–25 minutes, or until fully cooked and lightly browned.
- Melt the butter or ghee in a large pan over medium heat. Add the chopped onion and sauté for about 5–7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute.
- Add the tomato paste and cook it down for a couple of minutes to remove its raw taste. Pour in the coconut milk and mix well. Let the sauce simmer gently for 5–7 minutes, allowing it to thicken slightly.
- While the sauce simmers, rinse the basmati rice under cold water until the water runs clear. Bring a large pan of salted water to a boil. Add the rice and boil uncovered for 9–12 minutes, until tender
- Add the cooked chicken to the sauce, stirring to coat the pieces well. Simmer everything together for 5–10 more minutes to allow the flavours to meld. Taste and adjust seasoning—add more cayenne or paprika if you’d like extra heat.
- Plate the chicken tikka masala with the hot basmati rice. Top with chopped coriander and adjust seasoning if needed.