Chicken Tikka Masala Recipe

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Portions

Serves 4 ppl

Ingredients

    • Chicken (Boneless, Diced) – 1kg
    • Vegetable Oil – 5tbps
    • Onion, sliced – 1
    • Patak's Tikka Masala Spice Paste – 10 Tbsp
    • Water – 400ml
    • Tomatoes, skinned and crushed – 350g
    • Double Cream – 200ml
    • Sugar – 1tsp (Optional)

Marinade Ingredients:

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Method

  • Step 1:Mix all the ingredients in the Marinade together. Add the chicken and leave for a few hours or overnight. Grill it over medium heat for 15 minutes turning it over once to cook slightly on both sides. (It will be fully cooked later in the masala sauce).
  • Step 2: Heat oil in a sauce pan. Add the onion slices, and keep stirring occasionally until they are soft and translucent.
  • Step 3:Add 200ml of water and the Tikka Masala spice paste into the pan. Cook further while stirring occasionally until the sauce becomes dense and thicker.
  • Step 4: Add the grilled chicken pieces into the sauce pan. Cook for a further 4 minutes or until the chicken is fully cooked.
  • Step 5: At this stage, add the remaining water to the pan along with the chopped tomato puree. Cook until the curry starts boiling. Then reduce the heat and simmer un-covered for 10 minutes.
  • Step 6: Add the double cream now and simmer for 5 minutes more. Optionally you may add 1 tsp sugar and simmer.
  • Step 7: Serve alongside naan bread or similar flatbreads or with rice.
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