Chicken tikka masala 24 hr marinade recipe

Chicken Tikka Masala 24 hr marinade recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Chicken tikka masala 24 hr marinade recipe, recipe Rating: 4.7
Number of votes:110 

Ingredients

	For the marinade:, mix together in a bowl, cover and refridgerate for 24 hrs
4	skinless/boneless chicken breasts, cut into bite-size pieces
6 tbsp	low-fat natural yogurt
1 tsp	lemon juice
1 tsp	turmeric
1 tsp	chilli powder
1 tsp	ground cumin
1 tsp	ground coriander
2 ½	cm piece fresh root ginger, finely chopped/grated
1 clove(s)	garlic, crushed
	Ingredients:
2 tbsp	grapeseed oil
1 medium	onion, chopped
2 ½	piece fresh root ginger, finely chopped/grated
2 clove(s)	garlic, crushed
1 tsp	chilli powder
1 tsp	ground cumin
1 tsp	ground coriander
4 tbsp	tomato puree
1 tsp	salt
3 tbsp	double cream
150 ml	coconut milk, optional for more sauce

Instructions

Heat oil in a large heavy-based saucepan, add onion and fry over a low heat for about 5 mins until softened.

Add garlic and ginger and cook, stirring, for 1 minute.

Add chilli powder, cumin and coriander and cook, stirring, for 30 seconds.

Add tomato puree and cook, stirring, for 1 minute.

Add salt and marinated chicken with its sauce and stir well.

Increase heat to low-medium, cover and cook for 10 minutes, stirring halfway (do not allow to dry out, add a little water if too dry).

Reduce heat to low, remove lid and stir, then gently stir in double cream, then coconut milk (if required).

Simmer for 3-5 minutes or until chicken is cooked through.

Serve with boiled rice.

Preparation time:
ca. 1 day 15 min
Grade of difficulty:
medium
Calories per portion:
n/a