Chicken Tikka Masala

To make chicken tikka masala, first you make Tandoori chicken grilled over fire or baked in

oven. To make the amazing and addictive curry sauce, you use tomato paste, yogurt, spices and reduce it to a creamy consistency, before adding the chicken.

The cooking process is quite easy. Most ingredients are available at regular stores but you might need to get the garam masala (Indian spice mix) from an Asian/Indian store or online. Trust me, it’s well worth the effort to try homemade chicken tikka masala recipe at home. It’s as good as your favorite Indian buffet restaurants, if not better.

Serves 2 | Prep Time: 15 Minutes | Cook Time: 30 Minutes

l lb Tandoori Chicken
4 tablespoons butter
1 teaspoon finely minced ginger
2 teaspoons finely minced garlic
1/2 cup (120 ml) canned tomato paste
2 tablespoons chili powder
1/2 teaspoon Garam Masala
2 tablespoons ketchup
1/2 teaspoon sugar
Salt, to taste
1/2 cup (120 ml) water
4 tablespoons heavy whipping cream
2 sprigs cilantro, leaves only, roughly chopped

Method:

Cut the Tandoori Chicken (click for recipe) into bite-sized pieces. Set aside.

Heat the butter in a pan over low heat. Add the ginger, garlic, and saute for about 1-2 minutes or until aromatic. Add the tomato paste and chili powder, stir to mix well, about 30 seconds.

Add the Tandoori Chicken and Garam Masala into the pan, stir and let simmer for 10 minutes. Cover the pan with its lid.

Add the ketchup, sugar, salt, water, and simmer for another 3 minutes. Turn off the heat and add the heavy whipping cream, stir to combine well with all the ingredients in the pan. Transfer the Chicken Tikka Masala to a serving platter and garnish with the chopped cilantro leaves before serving.

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