Chicken Tikka Masala - IQS Recipes (2024)

Ingredients

Chicken Tikka

• 600 g chicken thighs (about 4 large), cut into 3cm chunks.
• 1/2 teaspoon sea salt.
• pinch of freshly ground black pepper.
• 1/2 lemon, juice and zest.
• 1 cm fresh ginger, minced.
• 2 garlic cloves, minced.
• 1 teaspoon ground cumin.
• 1 teaspoon paprika.
• 1/2 teaspoon chilli powder.
• 1/2 teaspoon garam masala.
• 1/2 cup full-fat natural yoghurt.
• Basmati rice, to serve.
• Steamed greens, to serve.

Masala

• 2 tablespoons olive oil.
• 1 brown onion, finely diced.
• 1/4 cup coriander stems, finely diced.
• 1 cm fresh ginger, minced.
• 4 garlic cloves, minced.
• 1 tablespoon ground coriander.
• 1/2 teaspoon ground turmeric.
• 1/2 teaspoon chilli powder.
• 2 teaspoons paprika.
• 1/2 cup full-fat natural yoghurt.
• 2 medium tomatoes, finely chopped.
• 1 cup chicken stock.
• sea salt and freshly ground black pepper, to season.
• coriander leaves, to serve.

Directions

To make the Chicken Tikka:

1. Combine all the dry spices, salt and pepper together in a bowl. Add in the yoghurt, garlic, ginger and lemon juice and stir to combine. Add in chicken pieces and use your hands to massage the marinade all over the meat.

2. Place on a plate, cover, and allow to marinade in the fridge for at least 30 minutes, but preferably overnight.

For the Masala sauce:

3. Add olive oil and onion to a frypan on medium heat. Cook until onion is translucent. Add in coriander stems, ginger and garlic and cook for another 30 seconds. Add in the dried spices and cook until fragrant. Add in the tomatoes, stock and yoghurt. Stir to combine and then allow to simmer for 20 minutes. Then season with salt and pepper.

4. Shortly before you eat, preheat your oven grill to it’s highest setting. Thread the chicken evenly onto the skewers. Balance the skewers on the rim of a baking tray, so that the meat is suspended and does not touch the tray. Place the tray into the oven about 15 cm from the source of heat and grill for 6 minutes on each side, or until brown, cooked through and charred in places.

5. When the chicken is cooked, reheat the sauce. Serve immediately with some Basmati rice and steamed green vegetables.

Note

Chicken Tikka Masala is one of the most popular chicken dishes on the interwebs! Filled with nourishing spices and succulent chicken thighs, this dish is the ultimate comfort food.

Ingredients

Chicken Tikka

• 600 g chicken thighs (about 4 large), cut into 3cm chunks.
• 1/2 teaspoon sea salt.
• pinch of freshly ground black pepper.
• 1/2 lemon, juice and zest.
• 1 cm fresh ginger, minced.
• 2 garlic cloves, minced.
• 1 teaspoon ground cumin.
• 1 teaspoon paprika.
• 1/2 teaspoon chilli powder.
• 1/2 teaspoon garam masala.
• 1/2 cup full-fat natural yoghurt.
• Basmati rice, to serve.
• Steamed greens, to serve.

Masala

• 2 tablespoons olive oil.
• 1 brown onion, finely diced.
• 1/4 cup coriander stems, finely diced.
• 1 cm fresh ginger, minced.
• 4 garlic cloves, minced.
• 1 tablespoon ground coriander.
• 1/2 teaspoon ground turmeric.
• 1/2 teaspoon chilli powder.
• 2 teaspoons paprika.
• 1/2 cup full-fat natural yoghurt.
• 2 medium tomatoes, finely chopped.
• 1 cup chicken stock.
• sea salt and freshly ground black pepper, to season.
• coriander leaves, to serve.

Directions

To make the Chicken Tikka:

1. Combine all the dry spices, salt and pepper together in a bowl. Add in the yoghurt, garlic, ginger and lemon juice and stir to combine. Add in chicken pieces and use your hands to massage the marinade all over the meat.

2. Place on a plate, cover, and allow to marinade in the fridge for at least 30 minutes, but preferably overnight.

For the Masala sauce:

3. Add olive oil and onion to a frypan on medium heat. Cook until onion is translucent. Add in coriander stems, ginger and garlic and cook for another 30 seconds. Add in the dried spices and cook until fragrant. Add in the tomatoes, stock and yoghurt. Stir to combine and then allow to simmer for 20 minutes. Then season with salt and pepper.

4. Shortly before you eat, preheat your oven grill to it’s highest setting. Thread the chicken evenly onto the skewers. Balance the skewers on the rim of a baking tray, so that the meat is suspended and does not touch the tray. Place the tray into the oven about 15 cm from the source of heat and grill for 6 minutes on each side, or until brown, cooked through and charred in places.

5. When the chicken is cooked, reheat the sauce. Serve immediately with some Basmati rice and steamed green vegetables.

Note