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Chicken Tikka Masala

A Chicken Tikka Masala is one of the UK’s favourite dishes and it's no surprise when it tastes so good. Try our recipe at home for a fakeaway the whole family will enjoy!

Chicken Tikka Masala

Preparation Time: 2 hours 30 minutes

Serves: 4

Cooking Time: 40 minutes

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There are a lot of ingredients and cooking involved with this curry but it is worth it! You could save time by using ingredients from a jar such as garlic and ginger puree.

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Ingredients (for the Masala sauce)
  • 50g ground almonds
  • 1 medium onion (finely chopped)
  • 40g unsalted butter
  • 1/2 tsp of ground cumin
  • 1/2 tsp of ground coriander
  • 225 ml of single cream
  • 226 ml of chicken stock
  • 1-2 green chillies (deseed if you don't want it too hot)
  • 1 tbsp of tomato puree
  • Salt and pepper to taste
  • 2 tbsp finely chopped coriander

Ingredients (for the Masala sauce)
  • 50g ground almonds
  • 1 medium onion (finely chopped)
  • 40g unsalted butter
  • 1/2 tsp of ground cumin
  • 1/2 tsp of ground coriander
  • 225 ml of single cream
  • 226 ml of chicken stock
  • 1-2 green chillies (deseed if you don't want it too hot)
  • 1 tbsp of tomato puree
  • Salt and pepper to taste
  • 2 tbsp finely chopped coriander

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Method

For the Chicken Tikka

  • Place the chicken, salt and lemon juice in a large bowl and mix well. Leave to marinade for 20 minutes.
  • Whilst the chicken is marinating, put the saffron in the hot milk and leave to soak for the same time.
  • Using the Hand Blender chopper, finely chop the coriander.
  • In another bowl, blend with a Hand Blender all the ingredients for the tikka marinade (including the saffron strained milk).
  • Pour this mixture over the chicken, making sure the chicken is well coated.
  • Cover and leave for a minimum of 2 hours but preferably overnight.

For the Masala sauce

  • Mince the onion in the Hand Blender chopper.
  • In a frying pan melt the butter and fry the onions until translucent, then add the chillies.
  • Next add the spices and cook for 1 minute.
  • Add the rest of the ingredients to the frying pan.
  • Bring to a simmer and cook on a very low heat for 10 minutes, stirring occasionally.
  • Take off the heat and keep warm.
  • Preheat the grill to high and line a grill pan with foil.
  • Take the chicken out of the marinade and place in the grill pan.
  • Grill the chicken until it is cooked and slightly charred, turning the chicken over frequently.
  • Add the cooked chicken to the Masala sauce and simmer gently for about 5 minutes.
  • Stir in the rest of the coriander leaves.
  • Remove from the heat and serve with rice and naan bread.

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Dualit Product Used

This delicious fakeaway curry has been made using Dualit's versatile Hand Blender.

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