Madhur Jaffrey's Chicken Tikka Masala
The recipe from Madhur Jaffrey, the great ambassador of Indian cooking, from her book "Curry Nation": chicken pieces marinated 6–8 hours in lemon, ginger, garlic, spices and cream, grilled on skewers then folded into a yoghurt-tomato masala sauce. Britain's most popular curry, in its reference version.
Original recipe : Madhur Jaffrey — « Curry Nation » (The Happy Foodie)
Ingredients
- For the chicken tikka: 675 g boneless chicken thighs (or breasts), in 2.5 cm chunks
- 1¼ tsp salt
- 3 tbsp lemon juice
- 1 tbsp peeled, finely grated root ginger
- 2 garlic cloves, finely grated
- 1 tsp ground cumin
- 1 tsp paprika
- ½–¾ tsp chilli powder
- 6 tbsp whipping cream
- ½ tsp garam masala
- 3 tbsp oil
- For the masala: 4 tbsp oil
- 140 g onions, finely sliced
- 1 tbsp grated ginger
- 5–6 garlic cloves, crushed
- 1 tbsp ground coriander
- ½ tsp turmeric
- ¾ tsp chilli powder
- 2 tsp paprika
- 4 tbsp yoghurt
- 2 medium tomatoes, peeled and finely chopped
- 350 ml chicken stock
- ¼ tsp garam masala
- 4 tbsp chopped coriander leaves
Method
- 1Marinate the chicken: rub with salt and lemon juice, prick lightly, set aside 20 minutes.
- 2Add ginger, garlic, cumin, paprika, chilli, cream and garam masala. Mix, cover and refrigerate 6–8 hours.
- 3Make the masala: heat the oil and brown the onions 6–7 minutes over medium heat. Add ginger and garlic for 1 minute.
- 4Add ground coriander, turmeric, chilli and paprika, stir 10 seconds, then add the yoghurt a spoonful at a time until absorbed.
- 5Add the tomatoes and cook 3–4 minutes until pulpy. Pour in the stock, season, cover and simmer gently 15–20 minutes.
- 6Stir in the garam masala and fresh coriander; adjust seasoning.
- 7Preheat the grill to maximum. Thread the chicken onto skewers, brush with oil and grill 6 minutes per side until lightly charred.
- 8Reheat the sauce, fold in the tikkas and serve at once with rice or Indian breads.
Tips & tricks
- The 6–8 hour marinade is essential for tender chicken — plan ahead.
- Balance the skewers on the rim of a tray so the meat hangs free: it grills instead of stewing.
- Madhur Jaffrey prefers thighs, juicier than breasts.
Variations
- A vegetarian paneer tikka masala version was also published by Madhur Jaffrey.
Storage
2 days refrigerated. The sauce alone freezes very well.
Ingredient substitutions
- Cream : soy, oat or coconut cream.
- Ground meat : cooked lentils, textured soy protein or chopped mushrooms.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Madhur Jaffrey's Chicken Tikka Masala"?
Allow about 40 min of prep and 45 min of cooking, i.e. 1 h 25 min in total for 4 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Madhur Jaffrey's Chicken Tikka Masala" ahead and store it?
2 days refrigerated. The sauce alone freezes very well.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
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