International dishesBraised DishesIndia30 minutes to prepare, 45 minutes to cook
Chicken tikka masala is all about the sauce: smooth, orange red and heavy with the scent of toasted spices. Holding a gentle medium low heat through the whole sauce stage is the tricky part. Coriander seed and cumin powder are toasted for 2 minutes before they go into the blender with garlic, ginger and chili.
The tomatoes are boiled soft, blended, then pushed through a sieve to leave the skins and seeds behind, which is what decides how silky the sauce turns out. The chicken marinates in yogurt and curry paste for 20 minutes in the fridge, and longer carries the flavor deeper.
This batch weighs about 1.8kg, at roughly 143 calories per 100g.
Method
Toast 1 tablespoon coriander seed and 1/2 teaspoon cumin powder over medium heat for 2 minutes.
Tip the toasted spices into a blender and grind, then add 1 tablespoon garam masala, 1 teaspoon turmeric powder, 1 tablespoon paprika, 7 cloves garlic, 1/4 piece ginger, 2 red chilies, 60ml water and 1 tablespoon cooking oil. Blend to a smooth, thick paste.
Rinse 400g chicken, remove the skin and bones, rub with salt to clean the surface, rinse again and cut into bite sized pieces.
Mix 225g yogurt with 2 tablespoons of the blended curry paste and 2 teaspoons coarse salt, then turn the chicken through it. Cover and chill for 20 minutes, or overnight for deeper flavor.
Add 1 tablespoon cooking oil to a pan and sear the chicken over medium heat for 3 to 4 minutes until the surface firms up.
Boil 5 tomatoes in water for about 5 minutes until soft, blend them, then strain through a sieve to remove the skins and seeds.
In the same pan used for the chicken, melt 56g unsalted butter, then add 1 large onion cut into small dice, the rest of the curry paste and the strained tomato. Cook over medium low heat for about 10 minutes.
Once the mixture thickens, pour in 300ml heavy cream and return the chicken, then simmer over medium low heat for 10 to 15 minutes until the chicken is tender and the sauce is thick.
Tips
Straining the tomato through a sieve is what makes the sauce silky, so it is worth the extra minute.
Garam masala and paprika are sold at imported spice shops and online.
Whipping cream can stand in for heavy cream at the same volume, giving a slightly lighter sauce.
An overnight marinade in the fridge carries the spice much deeper into the meat.
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