Halal Chicken Tikka Masala Curry
This chicken Tikka Masala curry is like a trip to India with every bite. You'll love the creaminess combined with the warm spices of garam masala and cumin. It's an easy recipe that smells like the markets of Delhi. I've simplified it for you, but it keeps all the soul of Indian cuisine. Serve it with fragrant rice and freshly baked naan – a real treat for your family dinners or gatherings with friends.
Ingredients
- Chicken fillets (cut into pieces)500 g
- Plain yogurt200 ml
- Fresh ginger (grated)1 tbsp
- Garlic (crushed)3 cloves
- Garam masala2 tsp
- Ground cumin1 tsp
- Turmeric1/2 tsp
- Sweet paprika1 tsp
- Tomato paste2 tbsp
- Heavy cream (30% fat)200 ml
- Vegetable oil2 tbsp
- Water100 ml
- Saltto taste
- Fresh cilantro (chopped)for garnish
Nutrition
Instructions
- 1
Mix yogurt, ginger, garlic, garam masala, cumin, turmeric, and paprika. Add chicken pieces, mix well, and marinate for at least 30 minutes in the fridge.
- 2
Heat oil in a large skillet or wok over high heat. Sear marinated chicken pieces for 5-7 minutes until golden. Set aside.
- 3
In the same pan, add a little oil if needed and cook tomato paste for 1 minute. Pour in water and stir well.
- 4
Add heavy cream, season with salt, and bring to a boil. Reduce heat and simmer for 2 minutes.
- 5
Return chicken to the sauce, mix, and cook for 5 minutes on low heat to blend flavors. Adjust seasoning.
- 6
Serve hot, garnished with fresh cilantro, with basmati rice or naan bread.
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