EASY CHICKEN TIKKA MASALA

Following the success of my salmon tikka masala (here), I had to propose you a chicken version! Perfect with this very rainy weather, you will in addition, travel in your plate even though this recipe is completely british! But a bit of imagination will not be too much on those strange days…

Wine pairing : Saint-Aubin (White) from Burgundy.

EASY CHICKEN TIKKA MASALA

Sixtine

Print Recipe

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

• FOR THE MARINADE
• 4 chicken breasts cubed
• 400 g greek yogurt
• 3 cm ginger freshly grated
• 2 garlic cloves minced
• 1 tbsp cumin
• 1 tbsp hot paprika
• FOR THE TIKKA MASALA SAUCE
• 2 tbsp garam masala
• 1 onion sliced
• 1 tbsp coriander
• 2 garlic cloves minced
• 1 tbsp turmeric
• 2 tbsp paprika
• 1 lime juice
• 3 cm ginger freshly grated
• 400 g tomatoes tinned chopped
• 400 g greek yogurt
• ghee

Instructions

 

• In a large bowl, combine all the ingredients for the marinade.
• Coat each chicken pieces with the mixture and set aside in the fridge for 2 hours.
• In a pan, sizzle the onion with a little bit of ghee.
• Add the ginger, garlic, coriander, paprika, garam masala lime, and turmeric.
• Cook for 2 minutes.
• Add the chicken and the tomatoes to the pan.
• Cook for 10 minutes.
• Add the yogurt, stir to combine and cook for a further 10 minutes.
• Serve with coconut rice (recipe below), and naan breads if you wish.