Chicken Tikka Masala

I have made this recipe for my buddies before, and it was a big hit (I watched 6 guys finish a double recipe in one night)! What I like about this recipe (and most curries for that matter) is the incredible mixture of spices and heat. This curry sticks to your ribs, and warms you up from the pit of your stomach. As a lot of our recipe’s are, this is another Jamie Oliver recipe that is very simple to make and is even better as left overs.

Chicken Tikka Masala (serves 4-6)

4 skinless chicken breast fillets (or the equivalent amount of chicken thighs)

2 medium onions

1 fresh red chile

a thumb sized piece of fresh ginger root

a small bunch of fresh cilantro

3 tbsp peanut or vegetable oil

2 tbsp butter

1/2 cup of tikka masala curry paste (See Tikka Masala Curry Paste), or patak’s

sea salt and freshly ground black pepper

1 X 14 oz can of diced tomatoes

1 X 14 oz can of coconut milk

natural/plain yogurt

a small handful of sliced almonds

lemon wedges

Begin by heating the oil and butter in a large heavy bottom pan on medium heat (we use our Le Creuset round french oven). Finely slice the chile and cilantro stalks (leaves removed). Peel and finely slice the ginger. Then peel and half the onions, and finely slice. Add all of these ingredients to the hot pan and cook for approximately 10 minutes, until they are soft and golden.

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While the onions, chile, cilantro stalks, and ginger are cooking, slice all of the chicken into 1/2 inch strips. When the vegetables are done, turn the heat up to medium high and throw in the chicken. Make sure to salt the meat when you add it to the pan. Cook the chicken for a couple of minutes before adding the curry paste and stir well to coat everything. Let this go for a couple of minutes before adding the tomatoes and coconut milk. Re-fill one of the empty cans with water and add it to the pot. Bring the mixture to a boil before turning it down to simmer for about 20 minutes (lid on). Check on the curry periodically to make sure that it has enough liquid and add more water if you desire (I don’t typically do this because I prefer my curry to be a little thicker).

After 20 minutes, the meat should be tender and cooked (this recipe takes about an hour, beginning to end). Taste the sauce and add a bit more salt to taste.

Simply serve this curry over some basmati rice with natural yogurt, the leaves from your cilantro, and lemon wedges. The lemon really brightens up this rich sauce.

If you care to spice this up a bit, then feel free to add a little more chile. I also like to add a little extra tomato to the sauce.

I hope you enjoy this curry as much as I do! The sauce seems to get better after a night in the fridge so feel free to make it ahead of time.

Patrick

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*Original Recipe from Jamie’s Food Revolution by Jamie Oliver

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