This is probably one of the most famous "Indian" dishes that I know of. I have never ever made it, until yesterday! I always thought it was a true Indian dish until a few days ago when I was informed otherwise. You see, my ethnic cooking stills are still in the incubation stage. Anyway, this dish was inspired by my weekend.
Saturday evening we got invited out to a last minute dinner. Our friend said, "It's casual, come over." So, me never turning down dinner, accepted. After arriving, I thought casual??? Thirty guests, I am certain, decked out tables, candles, and lots (and I mean lots) of delicious Indian food! Casual.
So, the whole point of my story is that one of the dishes served was Chicken Tika Masala. It was so delicious! I have never even attempted to make it before. So here is my attempt after reading all I could about it and coming up with something that really does reminisce Indian style cooking. Well, my kind of Indian cooking.
Chicken Tika Masala
For the Chicken:
4 large chicken breast, cut into good sized pieces
Juice of 2-3 lemons
1 small pot (125 ml) of Greek yoghurt
1 one inch piece of ginger, finely crushed up
2-3 Garlic cloves, crushed
2 Teaspoon of ground cumin
1 Tablespoon of garma masala
1 Tablespoon of sweet paprika
For the Sauce:
2 Tablespoon of olive oil (most recipes seem to recommend ghee, which I didn't have)
1 Large onion, roughly chopped
1 Teaspoon of cinnamon
1 Tablespoon of paprika
A few cardamom pods, I might have used about 8
1 Teaspoon of dried cloves (whole cloves crushed up would be better, I didn't have any on hand)
1 Large can (500 grams) of whole or chopped tomatoes
1 Cup/240 ml of vegetable stock
1/2 Cup/120 ml of heavy cream
2 Tablespoons of tomato puree, I used the super condensed stuff
A little sugar, maybe about 1 teaspoon
1 1/2 Teaspoons of garam msala
1 or 2 small dried chillies, finely chopped up
Coriander leaves to serve
First marinade your chicken. Add all the marinade ingredients to a large bowl and coat chicken completely. Cover and refrigerate for at least 6 hours up to overnight. I didn't have time to do the overnight trick, so it was done in an afternoon. Always bring chicken to room temperature before cooking. So, before you are planning to cook it, take it out of the fridge about 1/2 hour before.
Split the cardamom pods open and take out the seeds. Add the seeds to the paprika, cloves and cinnamon. I used a pestle and mortar to grind the seeds into the powdered spices. Set aside.
Make the sauce. In a large skillet set over medium to high heat add the olive oil and onions. Cook, stirring occasionally, until the onions are browned and soft. This will be about 8-10 minutes. Add the garlic, ginger, ground spices, and chillies. Stir and cook for a few more minutes. Add in the chopped tomatoes, vegetable stock, sugar and the tomato paste. Leave this to simmer until it reduces. Maybe about 30 minutes. Once it has thickened, transfer it to a blender until you have a smooth consistency. Pour it back in the skillet and leave over a very low heat and cover the skillet.
Put the chicken on large metal skewers and grill them on a barbecue for about 5 minutes per side. This will not cook them completely. I did this to give the chicken extra flavour. Remove chicken from barbecue and take it off the skewers. Add the chicken to the sauce and coat completely. Cover the pan and let it cook for a further 10 minutes or so until the chicken is cooked. Add the cream and garam masala to the dish now and stir well. Taste the sauce and if you find it a bit bitter, add a touch more sugar. This dish is ready to serve now or even better after a few hours. We served it with Basmati Rice and Nann bread.
* NOTE: This is a relatively mild dish. If you prefer it spicier, add more chillies as you like it!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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