Chicken tikka masala recipe

Chicken tikka masala recipe - How to make a chicken tikka masala

If you always wanted to cook a chicken tikka masala at home then Chef Jeenas chicken tikka masala recipe is the curry recipe for you.

Chef uses Quorn vegetarian chicken in this masala recipe but real fresh chicken can be used.

This is a very tasty curry recipe and quite spicy, you can add less chilli if you prefer a more mild curry.

In this chicken tikka masala recipe Chef makes two variations of the chicken tikka masala. There is the wonderful red and spicy chicken tikka curry and then the creamy chicken tikka where yogurt or milk is added at the end of cooking.

Chefs chicken tikka curry tastes delicious, aromatic and authentic with all of the flavour of a chicken tikka masala curry that you know so well.

Why not make a home made naan bread to go with this scrumptious curry?

Ingredients for chicken tikka masala recipe

1 Pack of Quorn chicken pieces or fresh diced chicken breast
3 large Tomatoes
2 large handfuls Mushrooms (chopped)
2 medium Onions (chopped)
3 Green chillies
3 Garlic cloves (minced)
3-4 inch fresh Ginger (minced)
1 tsp Tomato puree
Rice bran oil or other flavourless oil
2 Tbsp Water
Drizzle oil
1/4 cup Water
2 Tbsp of Milk or Yogurt (optional)

Marinade

3 Garlic cloves (minced)
4-5 tsp Lemon juice
3/4 tsp Red colouring
1/2 Paprika
1 inch Ginger (minced)
1 tsp Tomato puree
2 Green chillies with seeds
Pinch salt

Spices

1 tsp Paprika
2 large pinches Dried methi leaves
1 pinch Dried curry leaves
1+1/2 tsp Ground cumin
1+1/2 tsp Ground coriander
1/2 tsp Garam masala
Pinch salt and black pepper
2/3 tsp Cardamon powder
1/2 tsp Turmeric

'Note... Use less chilli if you prefer a more mild curry, it will still taste fabulous.'

How to make a chicken tikka masala

In a bowl mix the marinade ingredients together.

Add the quorn or fresh chicken, stir then cover and leave in the fridge for a few hours.

Chop the tomatoes then blend.

Pour a generous amount of oil into a large pan and cook the onions for 5-8 minutes on a medium heat.

Add the garlic and ginger.

Chop at the ginger and garlic and stir evenly.

Use scissors to chop the green chillies into the pan with the seeds.

Add the cumin, coriander, turmeric, curry leaves, methi leaves, paprika and 1/2 tsp cardamom. Stir very well then add the blended tomatoes and 1/4 cup of water.

Add the tomato puree and simmer for 10-15 minutes.

After 10-15 minutes add the salt and pepper, 1/4 teaspoon of cardamom and garam masala.

Simmer for 20 minutes.

Do not boil the chicken tikka curry sauce or else the aromatic spices will turn bland.

Add the mushrooms simmer for 20 minutes.

You may need to add 1- 2 tablespoons of water and a drizzle of oil to loosen the up the tikka curry sauce.

Do not add too much water or else your curry sauce will turn into a stew.