Homemade chicken tikka masala in creamy tomato sauce
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Source: https://recipheon.com/en/recipes/main-dishes/homemade-chicken-tikka-masala-in-creamy-tomato-sauce
About this recipe
Homemade chicken tikka masala features chicken marinated in yogurt and spices, browned in a pan and served in a creamy tomato sauce. Cumin, coriander, paprika, turmeric, cinnamon and chili give it a warm, aromatic flavor. This home-style version is inspired by British Indian cooking and uses individual spices. The portions listed include the chicken and sauce.
Ingredients
Chicken, sauce and spices
750 g chicken thigh meat without skin or bones
150 g plain yogurt with 3% fat
150 ml whipping cream (30% fat)
500 g strained tomatoes (passata)
200 g onion
4 garlic cloves, divided
20 g fresh ginger, weighed after peeling, divided
15 ml lemon juice
30 ml vegetable oil, divided
2 teaspoons ground cumin, divided
2 teaspoons sweet paprika, divided
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground chili pepper
salt to taste
Steps
Peel the onion and garlic, finely dice the onion and chop the garlic. Finely grate the peeled ginger. Cut the chicken into pieces about 3 cm across. After preparing the raw chicken, wash your hands, cutting board and knife.
In a bowl, mix the yogurt, lemon juice, 2 garlic cloves, 10 g of ginger, 1 teaspoon of cumin and 1 teaspoon of sweet paprika. Add all the turmeric and chili, and season lightly with salt. Add the chicken and coat it thoroughly with the marinade. Cover the bowl and refrigerate for 30 minutes.
Heat a large, deep frying pan with a capacity of about 3 liters over medium heat. Lift the chicken out of the marinade with tongs, letting the excess drip into the bowl. Divide the meat into two batches. Use 10 ml of oil for each batch and cook for 6–8 minutes, turning the pieces until browned on the outside. Transfer both batches to a clean plate. The meat may still be raw inside. Discard the remaining marinade.
Remove any burned marinade residue from the pan, leaving the browned bits. Reduce the heat to medium-low and heat the remaining 10 ml of oil in the same pan. Add the onion and cook for 8–10 minutes, stirring, until softened and lightly golden. Add the remaining 2 garlic cloves and 10 g of ginger, then cook for 1 minute.
Add the remaining 1 teaspoon of cumin and 1 teaspoon of sweet paprika, along with all the coriander and cinnamon. Cook for 30 seconds, stirring, then pour in the strained tomatoes. Simmer uncovered over low heat for 12–15 minutes, stirring occasionally, until the sauce thickens and the onion is soft. The sauce should bubble gently.
Reduce the heat and gradually stir the cream into the sauce. Add the chicken with the juices from the plate and stir gently. Simmer over low heat for 10–12 minutes, stirring occasionally. Use a thermometer to check the center of the thickest pieces: the temperature should reach at least 74°C. If it is lower, continue cooking until that temperature is reached. The sauce should bubble gently, not boil vigorously.
Season the finished sauce with salt to taste and divide the chicken and sauce into equal portions. Serve warm, using clean dishes and utensils. Wash the plate and tongs that touched the undercooked chicken before using them again.
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