Chicken Tikka Massala Curry
When you have a family that is accustomed to unique tastes and flavours, a simple chicken curry isn't enough. So I made this creamy and rich chicken for my millennials with complex taste buds. It's very delicious and totally easy to make. I used a tikka masala sauce as well as my own spices to give it the more freshly home-made taste.
INGREDIENTS 1kg whole chicken cut in curry pieces 3 medium sized onions, diced thinly 2 tsp crushed garlic 2 tsp minced ginger 1 tsp garam Massala 1 tsp (level) turmeric 1 tsp (level) corriander powder 1 tsp cumin powder 2 tbsp tikka massala sauce (not paste) 2 tbs natural yogurt Half cup oil Salt to taste Chopped corriander to garnish
METHOD 1. Heat oil in a medium sized pan and fry the onions, salt, garlic and ginger until brown. Add a little water to soften the onions and cook for 15 minutes.
2. Once the onion is soft and reduced to a paste like consistency, add the dry spices, mix well and fry for 5 minutes. 3. Add the chicken and stir well to ensure all the chicken pieces are covered in the spice, cover and cook until the chicken is sealed well. If the curry releases too much water, then uncover and cook at high heat so that the water evaporates. 4. Cook the chicken well stirring frequently, turning over the spices from the bottom of the pan on to the chicken, just like folding in flour for a cake mix. 5. After about 20-25 minutes of the chicken cooking, add the tikka masala sauce, mix well, and simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened.
6. Once the chicken is cooked turn the heat down completely, add the yogurt and chopped corriander (optional). Mix well and take off the heat.
Serve with boiled rice or roti.