Tikka masala

Name: Tikka masala
Total time: 1 h 20 min
Yield: 6
Ingredients: ground cloves - 1 tsp; ground zira - 1 tsp; sweet paprika and Garam masala - 2 tsp each.; chicken fillet - 800 g; lemon - 3 pcs.; garlic - 6 cloves; ginger - 5 cm; yogurt - 6 tbsp. l.; chili green (or yellow) - 3 pcs.; onion - 2 pcs.; garlic - 4 cloves; chili red - 1-2 pcs.; cilantro - 1 bunch; olive oil; ground coriander - 1 tbsp. l.; turmeric - 2 tsp. l.; ground almonds - 6 tbsp. l.; chopped tomatoes in water - 800 ml; coconut milk - 800 ml

Cookinero 10 November 2022

Grilled spicy marinated chicken in tomato sauce with Indian spices and coconut milk.

How to cook Tikka masala

Step 1

Pour cloves, zira, paprika (1 teaspoon) and garam masala (1 teaspoon) into a small pan. Fry 1 min. Sprinkle.

Step 2

Crush the garlic, grate the ginger, add to the spices with yogurt and salt. Cut the chicken into 5 cm pieces, rub with the marinade. Thread chicken onto skewers, alternating with lemon wedges and chili slices. Remove under the film in the refrigerator for 2 hours.

Step 3

For the sauce, chop the onion, garlic, chili and cilantro stalks. Heat oil in a saucepan and add vegetables.

Step 4

Add coriander, turmeric, paprika, garam masala. Fry 2 minutes. Add almonds. Add tomatoes and a little boiling water. After 5 min. add coconut milk, simmer for 20 minutes.

Step 5

Grill the chicken (or grill pan).

Step 6

Remove the chicken and transfer to the sauce, set aside the lemons. Cook 2 minutes. Squeeze juice from lemons into curry.

Step 7

Enjoy your meal!

Cooking time: 1 h 20 min

Servings: 6

Ingredients

ground cloves - 1 tsp

ground zira - 1 tsp

sweet paprika and Garam masala - 2 tsp each.

chicken fillet - 800 g

lemon - 3 pcs.

garlic - 6 cloves

ginger - 5 cm

yogurt - 6 tbsp. l.

chili green (or yellow) - 3 pcs.

onion - 2 pcs.

garlic - 4 cloves

chili red - 1-2 pcs.

cilantro - 1 bunch

olive oil

ground coriander - 1 tbsp. l.

turmeric - 2 tsp. l.

ground almonds - 6 tbsp. l.

chopped tomatoes in water - 800 ml

coconut milk - 800 ml

Tikka masala - FAQ About Ingredients, Baking Time and Storage

Can I use boneless, skinless chicken thighs instead of chicken breast?

Yes, absolutely! Chicken thighs will add even more flavor and stay moist during grilling. Just be sure to cut them into similar sized pieces as you would the breast.

I don't have coconut milk on hand. What can I substitute in the sauce?

You can use heavy cream or cashew cream for a similar richness. If you prefer a lighter option, try plain yogurt or even a little chicken broth, but adjust the seasoning accordingly.

How long can I store leftover Tikka Masala in the refrigerator?

Leftover Tikka Masala can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I make this recipe vegetarian or vegan?

Yes! Substitute the chicken with paneer (Indian cheese) for a vegetarian version, or use firm tofu or chickpeas for a vegan option. Ensure the tofu is pressed well to remove excess moisture before marinating.

What's the best way to reheat Tikka Masala?

Gently reheat the Tikka Masala in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also microwave it, but be careful not to overheat it. Add a splash of water or broth if it seems too dry.

Can I freeze Tikka Masala?

Yes, Tikka Masala freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

What are some good side dishes to serve with Tikka Masala?

Tikka Masala is delicious served with basmati rice, naan bread, or roti. You can also add a side of raita (yogurt dip) and a simple salad for a complete meal.

I don't have a grill. Can I bake the chicken?

Yes, you can bake the chicken. Preheat your oven to 400°F (200°C). Place the marinated chicken skewers on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until cooked through.

Is there a substitute for the almonds in the sauce?

Cashews are a good substitute for almonds, providing a similar creamy texture and nutty flavor. You can also omit them entirely if you have nut allergies; the sauce will still be delicious.

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