Authentic Chicken Tikka Masala………Created by Jodie Hill

By Sue  , , ,   

April 30, 2016

Our first work experience candidate, goes Indian wild in the curious kitchen..... Exploring food culture, researching, sourcing, preparing, cooking & eating... Wonderful spices, aromas, colours made in the age old traditional style masala and may we say Miss Hill totally delicious. Served today with wild cardamon rice, sweet potato & beef samosa, cooling mint & cucumber yogurt dip........ Top marks...........

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 6 Generous


1 1/4 Kg Chicken breast - organic

1 tsp Salt

3 tbsp Fresh lemon juice

450 ml Plain yoghurt

1/2 Large Onion

1 Cloves Garlic

1 Chunk Fresh root ginger about 2.5 cm

1-2 Large Hot green chillies

2 tsp Garam masala

5 tbsp Olive oil

5 Large Cardamom pods

5 cm Large Cinnamon stick

2 Large Onions

2 tsp Fresh root ginger

2 tsp Garlic

1 tsp Ground cumin

1 tsp Ground coriander

1/4-1/2 tsp Ground turmeric

1/2- 1 tsp Cayenne pepper

1 tbsp Bright red paprika

4 tbsp Reserved tandoori-style chicken marinade

1 Large Chopped tomato

1 tsp Tomato puree

1 tsp Garam masala

150 ml A little cold water to combine

1 Quantity Large Tandoori- style chicken

1/4 tsp Salt



First of all to make the Chicken Tikka, cut up the chicken breast into chunks and then sprinkle salt and lemon over them in a big bowl- make sure you massage all of this in evenly.

Now set the chicken aside for 20 minutes.

Meanwhile, to make the marinade, combine the yoghurt, onion, garlic, ginger, chillies and garam masala into a blender and blend until smooth.

Once this is all complete, place the chicken (as well as the accumulated juices) into the marinade and mix until even, then cover and refrigerate for 8-24 hours.

Preheat the oven to maximum temperature, remove the chicken from the marinade and spread it out on a large baking tray. Bake for 20-25 minuets, until cooked through. Serve the Chicken Tikka with lime or lemon wedges if this is preferable to Masala sauce.

To make Masala sauce, firstly put the oil into a large pan and set it over a medium- high heat. Once very hot, place and stir the cinnamon stick and cardamom pods into the pan and then add the onions; stir until brown at the edges. Once the onions are looking bronzed, move onto adding the ginger and garlic then proceed to cook and stir for another minute until adding the cumin, coriander, turmeric, cayenne and paprika which will further be stirred.

Slowly, add the tandoori chicken marinade, a tablespoon at a time and stir until it is absorbed by all the spices. The tomato, tomato puree and garam masala will then need to be added to cook, stirring until mixed evenly. Pour in the water and bring to a simmer. Cover, turn the heat on low and simmer gently for 10 minutes. Lastly taste for salt, adding what you believe is needed. The choice is yours whether you want to leave the sauce to cool and then blend in a blender to make it more smooth or to leave it chunky as it is.

To conclude the meal, add the cooked chicken and the juices from the baking tray. Raise the heat to high and fold the chicken into the sauce. The sauce should thicken and cling to the chicken pieces.


0 Reviews