Chicken tikka masala 🍛

Recipe of Ultimate Chicken tikka masala 🍛

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Homemade chicken tikka masala with spicy pickled vegetables served with saffron rice and homemade naan bread. I used masala blends (Big Bowse brand) to marinate my chicken and add some to my sauce. It’s absolutely tasty and goes perfectly well with tasty curry and delicate flavour of saffron rice.

Masala blend contains
Chilli powder, ground coriander powder, garam masala, cumin powder, garlic powder and turmeric powder so you can add all these 1 tsp of each to make masala blend.

#tikkamasala
#curry

Check out my flatbread recipe cookpad.com/uk/recipes/11327266-homemade-flatbread?

Elements and spices that should be Put together to make Chicken tikka masala 🍛:

1. chicken marinade
2. 3 boneless, skinless chicken breasts (cut to bite size) or 6 chicken thighs
3. 1/2 cup plain yogurt (125 g)
4. 2 tbsp lemon juice
5. 2 cloves garlic, minced
6. 1 tbsp minced ginger
7. 2 tsp salt
8. 2 tbsp Masala blend
9. sauce
10. 2 tablespoons vegetable oil
11. 2 tbsp minced garlic
12. 1 large onion, finely chopped or minced
13. 2 tbsp minced garlic
14. 3 tbsp masala blend
15. 2 tsp ground turmeric
16. 1 tbsp tomato puree
17. 1 tin tomato
18. 1 cup water
19. 1 cup yogurt
20. 1/4 cup fresh coriander, for garnish

Instructions to make to make Chicken tikka masala 🍛

1. Combine the chicken with the sauce ingredients, cover and refrigerate for at least 1 hour, or overnight.
2. Fry your chicken on a hot pan or griddled pan or bake in the oven to 500°F (260°C) for 15 min until slightly dark brown on the edges.
3. To make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender. Add Bigbowse masala spices and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and water, then bring to a boil and cook for about 5 minutes. Pour some yogurt in.
4. Remove the chicken from the oven and add to the sauce mix, cooking for another 2-3 minutes. Add some more yogurt if prefer. Garnish with coriander and serve over saffron rice, pickled spicy vegetables and naan bread.

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