I have looked at so many recipes for Chicken Tikka Masala, but they were all to much work. Always, with the fennelseeds, the yoghurt, the hours of marinading and the boneless skinless chicken thighs, that doesn’t sell in Denmark.
Come on, I just want an easy fix, so I watched a lot of blogposts and youtube videos and got an idea of what a Chicken Tikka Masala should contain and what could be skipped without ruining the final result.
I have made this twice now, and my husband, my friend, my dad and even my mom likes it. That is something.
Print this recipe in Danish or English here!
Ingredients for 4 portions of Chicken Tikka Masala:
700 g chicken breasts
1 tbsp vegetable oil
2 tsp salt
2 tsp garam masala
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1 tsp ground turmeric
½ tsp black pepper
¼ tsp cayenne pepper
1/8 tsp ground cardamom
2 tbsp oil
1 onion, chopped
1 can (70 g – 1/8 cup) tomato paste concentrate
4 garlic cloves, finely grated
4 dl (13.5 oz) crushed/chopped canned tomatoes
4 dl (13.5 oz) coconut milk
2,5 dl (1 cup) chicken broth, less if you want a thicker sauce
1/2 tsp red chili flakes
2 tbsp freshly chopped coriander
salt to taste
How to make this into Chicken Tikka Masala:
You want to start by mixing all of the spices in a little bowl: Salt, garam masala, cumin, coriander, paprika, turmeric, pepper, cayenne pepper and cardamom.
Now you cut your chicken into bite size pieces and place them in a bowl along with the spices and a tbsp of oil. And then you just mix and mix and mix. Don’t stop until it looks totally even.
Now place a skillet on high heat and when it’s all hot you place 2 tbsp oil in there and dump in the chicken. Keep the chicken moving to brown beautifully. This should be in just until it’s browned. If the pan was hot enough that will be less than 5 minutes.
Now remove the chicken and put the onions in that very same pan. Don’t dare to clean the pan – we need the oil and spices. Turn down the pan a bit – just to medium high- and let the onions fry for a good 5 to 7 minutes, or until they are soft and a translucent and covered in the delicious spices.
Now it’s time for our garlic. Now this only needs a good minute in the pan, and you should keep it stirring for that time. We don’t want it to burn.
Now we add the tomato paste and cook it for another 5 minutes or until it’s starting to caramelize on the onions.
Now we deglaze the pan with the canned tomatoes. Once everything, from the buttom of the pan, is in the sauce we add the coconut milk and chicken broth (hold back on a third of the broth and then adjust along the way if the sauce gets to thin).
With the liquids all in we just need this to simmer. I let this simmer for 30 minutes. After the first 15 minutes I added the chicken and the juices from the chicken so it has a chance to get hot again and get some extra taste to the sauce. There is no harm in letting this simmer under a lid for longer if that fits your schedule better. But maybe more broth is needed along the way.
When the sauce is 2 minutes from done, you add the fresh coriander and chili flakes and then give it a taste. It is highly possible that you want to adjust the spices a bit.
Getting the goodness on a plate!
The first time I made it, I served this with bastmati rice and it was great. The second time I served it with a mix of 75% brown rice and 25% parboiled white rice, on the side I served a nice salad – that was close to perfect.
At a restaurant I had it with cauliflower-rice and that was awesome too. I also tasted it with turkey instead of chicken and that was a whole lot of awesome too! Maybe that is a future project for me!
If you want to make a humongeus pot of this goodness it freezes well. But leave out the fresh coriander and add it later.
Cutting some calories:
If you want to make this super light try using low-fat milk or low-fat coconut milk – I can’t promise it will work, put I can promise I’ll try it out in the future and then I’ll let you know. The version with cauliflower rice is probably the biggest calorie saver on the table!
The recipe was altered from Chef Johns recipe.