morsels45

morsels45 said

Chicken tikka masala

Invented in Britain, argued about everywhere.

Chicken tikka masala
Photo: Michael Hays, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make chicken tikka masala

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Marinated, then sauced

70 minutes · serves 4 · Medium

What you need

  • 700g chicken thighs, cubed
  • 150g yoghurt
  • 2 tbsp tikka spice mix
  • 2 onions
  • 4 garlic cloves
  • Thumb of ginger
  • 1 tin chopped tomatoes
  • 150ml double cream
  • 1 tsp garam masala
  • Oil

What you do

  1. 1Marinate the chicken in the yoghurt and half the spice for at least an hour.
  2. 2Grill or roast it at 240C for 12 minutes until the edges blacken. The char is the tikka; without it this is just a curry.
  3. 3Fry the onion until brown, then the garlic, ginger and rest of the spice.
  4. 4Tomatoes in, cooked down 15 minutes, then blended smooth if you like it that way.
  5. 5Cream and chicken in, simmered 10 minutes. Garam masala off the heat.

One pan, weeknight

35 minutes · serves 4 · Easy

What you need

  • 700g chicken
  • 2 tbsp curry paste
  • 1 onion
  • 1 tin tomatoes
  • 100ml cream
  • Garam masala

What you do

  1. 1Brown the chicken in the paste, lift out.
  2. 2Onion soft, tomatoes in, 15 minutes.
  3. 3Chicken back in with the cream, 10 minutes more.