Halal Chicken Tikka Masala
A blend of UK and Indian flavors in a creamy chicken curry.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Chicken Marinade:
- 1 lb (500g) halal chicken thighs or breasts, cubed
- 1 cup yogurt (halal-certified)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon paprika
- 1 tablespoon garam masala
- Juice of 1 lemon
- Salt to taste
For the Curry Sauce:
- 2 tablespoons cooking oil or ghee
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2 cups pureed tomatoes (or 1 cup tomato purée + 1 cup water)
- 1 cup cream or coconut milk
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon cumin powder
- 1 tablespoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
Marinate the Chicken
- In a bowl, mix yogurt, spices, ginger-garlic paste, lemon juice, and salt.
- Add chicken pieces, ensuring they’re well coated. Cover and refrigerate for 2-3 hours or overnight.
Cook the Chicken
- Preheat your grill, oven, or stovetop grill pan.
- Thread chicken onto skewers (optional) and cook until lightly charred and fully cooked. Set aside.
Prepare the Masala Sauce
- Heat oil or ghee in a large pan over medium heat.
- Add onions and sauté until golden brown.
- Stir in garlic and ginger, cooking until fragrant.
- Add pureed tomatoes and cook for 5-7 minutes, until the oil begins to separate.
- Mix in spices (garam masala, cumin, paprika, chili powder) and salt. Cook for 2 minutes.
- Add cream or coconut milk, stirring to combine. Simmer for 5 minutes.
Combine Chicken and Sauce
- Add the cooked chicken to the curry sauce, stirring well to coat.
- Simmer for 10 minutes, allowing the flavors to meld.
Garnish and Serve
- Garnish with fresh cilantro.
- Serve hot with steamed basmati rice, naan bread, or roti.