Chicken Tikka Masala

made with Arvinda's Tikka Masala

The story goes that Chicken Tikka Masala became so loved, it needed a shorthand — CTM! Its velvety tomato base, fragrant spices, and warm heat have made it a restaurant classic around the world. With Arvinda’s Tikka Masala blend, you can recreate that same depth of flavour at home. For a meat-free version, swap in creamy cubes of paneer for a dish that’s every bit as satisfying.

Tags:

Indian

Chicken Tikka Masala

Prep time: 15 min

Cook time: 45 min

Servings: 2 to 4

Ingredients

MARINADE
¼ CUP thick plain yogurt (or non-dairy yogurt)
2 TSP. ARVINDA’S TIKKA MASALA
1 TSP. fresh lime OR lemon juice
½ TSP. sea salt
1 LB. skinless, boneless chicken breasts, cubed
SAUCE
4 medium onions, peeled and coarsely cubed
1 ½ CUPS water, divided
3 TBSP. oil
2 to 3 EACH black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES
½ CUP crushed tomatoes, canned and unsalted
2 TBSP. ARVINDA’S TIKKA MASALA (use 1 ½ TBSP. for milder flavour)
½ CUP half & half cream (or coconut milk)
1 TSP. raw cane sugar
¾ TSP. sea salt, or to taste
1 TSP. fresh lime OR lemon juice
½ TSP. ARVINDA’S GARAM MASALA, to garnish
2 TBSP. finely chopped cilantro, to garnish

Instructions

1. MARINADE: In a large bowl, mix the marinade ingredients together. Add the chicken, coat well and cover. Refrigerate for at least 2 hours (or overnight) to marinate.

2. Preheat the oven to 200C/400F/Gas Mark 6. Put the chicken on a foil lined baking sheet and bake for 10 minutes or until the chicken is cooked. Set aside. Option: For best results, grill on the barbeque.

3. SAUCE: In a small pot, boil the onion with 1 cup of water until softened and cooked. Drain, then purée the onion in a food processor until smooth.

4. In a heavy-based non-stick medium pot, add the oil and heat to medium-high. Add ARVINDA’S WHOLE SPICES and fry for 30 seconds. Add the puréed onion and cook for 10 minutes until it becomes a thick paste.

5. Reduce the heat to medium and stir in the tomatoes and add the ARVINDA’S TIKKA MASALA. Cook for 2 to 3 minutes, stirring.

6. Stir in the cream, the sugar and salt. Fold in the cooked chicken and simmer for 10 minutes. Add the onion water and the remaining ½ cup of water and cook for a few more minutes. Add the lime (or lemon) juice. If necessary, thin out the sauce with a little extra water to get the desired consistency and add extra salt to taste, if needed.

7. Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro.