Chicken Tikka Masala

Chicken Tikka Masala is something that I have always wanted to make at home, but thought it was in the too hard basket. One thing about eating clean as best as we could, is that it makes me more comfortable in using more natural or back to basics ingredients.

I love the aroma of different spices used in tikka masala. While tikka masala is often associated as a high fat, this version is leaner but definitely not short of flavour. The other thing I like about this recipe… it was pretty much a one pan dish! Everything in the oven and ta-dah..tasty dinner ready.

Given hubby’s part indian heritage, he was a little sceptical about the authentic of the recipe. I’m not sure of it myself, but hubby assured me that even he was surprised that it tasted like the real stuff. mm.. maybe it is the real stuff! LOL

Both of us agreed that it tasted even better the next day. I made enough for 4 meals and will be keeping this recipe for sure.

Chicken Tikka Masala (serves 8)
1 kg chicken thighs fillets
2 tablespoon of oil
50 ml of coconut milk
2 tablespoons of cinnamon
4 tablespoon of grated ginger
4 tablespoon of minced garlic
1 tablespoon of chill powder
1 tablespoon of turmeric
ground pepper
1 tablespoon of lemon juice

1 tablespoon of olive oil
50 ml coconut milk
1 tinned of chopped tomatoes
1 tablespoon of tomato paste
3 tablespoon of chopped garlic
1 chopped onion
1/2 cup water
1 tablespoon of paprika
1/2 tsp of sea salt
1 tablespoon of cumin
1 tsp chili powder
1 chili padi chopped
1 tsp of cinnamon
1 tablespoon of garam masala
1 tablespoon of turmeric

Pre heat oven 200C.

Marinate chicken in all ingredients in an oven proof dish. Bake chicken till cooked through for around 1 hour.

Meanwhile, sauté onion and garlic. Then combine all ingredients in a saucepan. Simmer for around 10-15 mins. When the chicken is cooked, pour sauce over it. Bake for another 20 mins or so. Serve with veges or if you like, with rice. 


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