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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.
- Prep Time
15 min - Marinating Time
120 min - Cook Time
45 min - Serves
2 to 4
| 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 |
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.
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.
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.
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.
Reduce the heat to medium and stir in the tomatoes and add the ARVINDA’S TIKKA MASALA. Cook for 2 to 3 minutes, stirring.
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.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro.
