Chicken Tikka Masala

Discover this recipe from a magazine so I'm not sure of its authenticity as I've actually never tasted chicken tikka masala before :D  Instead of using store bought malasa paste, Ive opted to homemade as I've all the spices readily on hand. Really easy and straight forward recipe and I can't help scooping more rice to go along the tangy and flavourful gravy :D Surprisingly both of my kiddos enjoyed this masala dish! Usually my boy will reject chicken breast meat, but this time round his the one whom finished most of the meat and gravy :D

Ingredients for homemade tikka masala paste : red chilli, cardamon, garlic, ginger, ground cumin, ground coriander, garam masala, turmeric powder, paprika

Recipe source : Good Food Magazine Oct 2010
Ingredient

• 2 tbsp corn oil
• 1 tbsp butter
• 2 onions, roughly chopped
• 3 tbsp tikka masala curry paste (recipe as per below)
• 1 red peppers, cut into chunks
• 4 boneless skinless chicken breasts, cut into 2 cm cubes
• 400gm chopped tomatoes, canned
• 2 tbsp tomato puree
• 2 tbsp mango chutney
• 80ml whipping cream
• 80ml natural yogurt
• coriander leaves, for garnish

Method

1. Heat oil and butter in a medium casserole, add onions and pinch of salt. Cook for 15 mins until soft and golden. 
2. Add masala paste and red pepper and fry for another 5 mins.
3. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then add in tomatoes, puree and 100ml water. Cover with a lid and simmer for 15 mins, stirring occasionally until the chicken is cooked through.
4. Remove the lid, stir through the mango chutney, cream and yogurt. Cook for another 1 min. Remove from fire. Garnish with coriander and serve with basmati rice or naan bread.

Recipe for Tikka Masala Curry Paste

• 1 whole bulb garlic, peeled
• 1 large knob fresh ginger
• 2 red chilli, deseeded
• 4 tsp ground cumin
• 4 tsp ground coriander
• 2 tsp turmeric
• 2 tsp paprika
• 2 tsp garam masala
• seeds from 8 cardamom pods
• corn oil

Method : Blend all ingredients in a small food processor. Add in about 2 tbsp corn oil to bring the paste together. Use as required or store in fridge for up to 1 week.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

I am linking this post to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours