Chicken tikka masala

The last time I went to Spain, there were many people who told me that they liked to go to Indian restaurants to eat Tikka masala, among others, and they were amazed when I told them that I knew how to do it. As you know my husband is from Bangladesh, a neighboring country of India and I am quite familiar with those cultures and comedies. I also know that the Spanish do not tolerate spicy as much as they do, so I try to make my recipes less spicy than the original ones, although each one can adapt them to their tastes and abilities.

This chicken can be eaten perfectly with rice or even with tortillas, or naan, it all depends on what you have at home or what you fancy.

It seems like a difficult recipe, but it isn’t, it seems because there are many spices involved… but I assure you that it is simpler than it seems.

Cheer up and let’s do it.

INGREDIENTS

Ingredients to marinate the chicken:

• 750g chicken
• 1 tsp lime or lemon juice
• ½ tbsp salt
• 3 tbsp yogurt
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala powder
• ½ tsp ginger paste
• ½ tsp garlic paste
• 1 tbsp mustard oil

Ingredientes para el cocinado:

• 1 cdta semillas de comino
• 1 cebolla pequeña
• ½ cdta ajo en pasta
• ½ cdta jengibre en pasta
• 2 tomates
• ½ cdta cilantro en polvo
• ½ cdta chili en polvo
• ¼ cdta cúrcuma
• ½ cdta comino en polvo
• ½ cdta garam masala en polvo
• 1 cdta sal
• 1 taza de agua
• 2 y ½ cda nata

DIRECTIONS

• Mix all the ingredients of the marinade with the diced chicken, cover and reserve in the fridge for a minimum of half an hour.
• After the marinating time, fry the chicken on both sides in a pan over medium heat. About 5 minutes on each side. Once the chicken is done, reserve it for later.
• In the same frying pan and with a little oil, fry the cumin seeds for a minute and add the onion to continue frying.
• When the onion turns golden, it is time to add the ginger and garlic paste and continue cooking for another minute.
• Add the grated tomato and cook for about 5 or 6 more minutes.
• Add the spices: coriander, chili, turmeric, garam masala, salt and cook again for another 3 or 4 minutes.
• Add water and continue cooking.
• When it starts to boil, add the chicken.
• Finally add a little cream or cooking cream.
• Optionally add ghee or a little butter and fenugreek.

Chicken tikka masala

Recipe by Marina Garcia GarciaCourse: MainCuisine: IndianDifficulty: Medium

Total time

2

hours 

This chicken can be eaten perfectly with rice or even with tortillas, or naan, it all depends on what you have at home or what you fancy.

Ingredients

• Ingredients to marinate the chicken:

• 750g chicken

• 1 tsp lime or lemon juice

• ½ tbsp salt

• 3 tbsp yogurt

• ½ tsp chili powder

• ¼ tsp turmeric powder

• ½ tsp coriander powder

• ½ tsp cumin powder

• ½ tsp garam masala powder

• ½ tsp ginger paste

• ½ tsp garlic paste

• 1 tbsp mustard oil

• Ingredients for cooking:

• 1 tsp cumin seeds

• 1 small onion

• ½ tsp garlic paste

• ½ tsp ginger paste

• 2 tomatoes

• ½ tsp coriander powder

• ½ tsp chili powder

• ¼ tsp turmeric

• ½ tsp cumin powder

• ½ tsp garam masala powder

• 1 tsp salt

• 1 cup of water

• 2 and ½ tbsp cream

Directions

• All the ingredients of the marinade are mixed with the diced chicken, covered and kept in the fridge for a minimum of half an hour.
• After the marinating time, fry the chicken on both sides in a pan over medium heat. About 5 minutes on each side. Once the chicken is done, reserve it for later.
• In the same frying pan and with a little oil, fry the cumin seeds for a minute and add the onion to continue frying.
• When the onion turns golden, it is time to add the ginger and garlic paste and continue cooking for another minute.
• Add the grated tomato and cook for about 5 or 6 more minutes.
• Add the spices: coriander, chili, turmeric, garam masala, salt and cook again for another 3 or 4 minutes.
• Add water and continue cooking.
• When it starts to boil, add the chicken.
• Finally add a little cream or cooking cream.
• Optionally add ghee or a little butter and fenugreek.