Authentic Chicken Tikka Masala Recipe | Video

• Gluten free

• Meat

  • 600 g Chicken thigh, fillets

• Produce

  • 2 1/2 tsp Coriander, ground
  • 1 handful Coriander
  • 6 Garlic cloves
  • 1 3 cm piece Ginger, fresh
  • 1 tsp Ginger
  • 1 Onion, large
  • 1/4 cup Tomatoes or 2 medium tomatoes, canned

• Canned Goods

  • 1 tbsp Tomato puree

• Condiments

  • 2 1/3 tbsp Lemon juice

• Pasta & Grains

  • 1 Naan or rice

• Baking & Spices

  • 3/4 tsp Garam masala
  • 2 tsp Paprika
  • 2 tsp Red chile powder
  • 2 Salt
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin seeds

• Dairy

  • 3/4 cup Cream, Fresh
  • 2 tbsp Yogurt

• Liquids

  • 1 Water

Found on nishkitchen.com

Description

Ingredients

• 600g chicken thigh fillets, cut into cubes
• 2 tbsp lemon juice
• 6 garlic cloves
• 3 cm piece fresh ginger
• 1 ½ tsp cumin seeds
• ½ tsp ground coriander (coriander powder)
• ½ tsp garam masala
• 1 tsp paprika
• 1 tsp red chili powder
• 2 tbsp yogurt
• 2 tbsp oil
• Salt to taste
• 2 tbsp oil
• 1 large onion, chopped
• 1 tsp minced ginger (ginger paste)
• ½ tsp ground turmeric (turmeric powder)
• 2 tsp ground coriander (coriander powder)
• 1 tsp paprika
• 1 tsp red chili powder
• 1 tbsp tomato puree (tomato paste)
• ¼ cup canned tomatoes or 2 medium tomatoes, chopped
• 1 tsp lemon juice
• ¾ cup fresh cream
• ¼ tsp garam masala
• A handful coriander (cilantro) leaves, chopped
• Salt to taste
• Water
• Naan or rice, to serve

Directions

• Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10 minutes in the refrigerator.
• Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible.
• When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning occasionally, for 15 – 20 minutes or until cooked through. Remove chicken from skewers. Set aside.
• Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander, paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.
• Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
• Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. Garnish with more coriander leaves if you like. Serve with naan, roti or rice.