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Food Network SA

Chicken Tikka Masala

Key info

  • Difficulty
    › Easy
  • Prep time
    › 50 min
  • Cook time
    › 35 min
  • Serves
    › 4-6

Ingredients

For the ginger-garlic paste:

  • 115g cloves garlic, whole
  • 115g fresh ginger, peeled, cut into 1cm slices
  • 3 tbsp vegetable oil

For the marinade:

  • 225g plain yoghurt, whisked until smooth
  • 3 tbsp ginger-garlic paste (or 1 tbsp grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 450g boneless, skinless chicken thighs, poked with a fork, cut into large bite-sized chunks

For the sauce:

  • 2 tsp olive oil
  • 40g butter
  • 85g ginger-garlic paste (or 6 cloves garlic and 4cm thumb ginger minced)
  • 2 serrano peppers, minced (seeds removed if you don't want it spicy)
  • 2 tbsp tomato puree
  • 1 tsp garam masala
  • 2 tsp paprika
  • 8 Roma tomatoes, diced
  • 1 1/2 tsp salt
  • 230-470ml water
  • Oil, for griddle
  • 1 tbsp dried fenugreek leaves (optional)
  • 115ml double cream
  • Minced fresh coriander, for garnish
  • Cooked rice, naan or crusty piece of bread, for serving

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