Chicken Tikka Masala



500g chicken breast, cut into 1 inch pieces
1 cup full fat yogurt
1 tsp Supreme Ginger Garlic Paste
1 tsp Supreme Turmeric Powder
½ tsp Supreme Chilli Powder
2 tsp Supreme Garam Masala
Salt to taste
3 tbsp butter

I medium onion, sliced
½ cup oil
1 2inch supreme cassia bark
2 Supreme Green Cardamom Pods
3 Supreme Black Peppercorns
1 supreme Clove
1 tsp Supreme Ginger Garlic Paste
1 ½ tsp Supreme Cumin Powder
1 tsp Supreme Turmeric Powder
1 tsp Supreme Coriander Powder
½ – 1 tsp Supreme Chilli Powder
Salt to taste
1 tsp sugar
1 tsp Supreme Garam Masala
1 cup passata
¼ cup water
1 cup double cream

Fresh coriander
Pickled red onions


Add all ingredients for the chicken (except butter) into a bowl, mix well, cover and marinate for 30 minutes. Melt butter in a large frying pan over medium-high heat. Add chicken, cook until cooked through and tender. Turn the heat up to high and stirring constantly cook until the chicken has charred a little. Remove from heat and set aside. For the sauce; heat oil in a large pot over medium-high heat. Add sliced onions, cassia bark, cardamom pods, black peppercorns and clove. Sauté, stirring occasionally until onions turn golden brown. Turn heat down to medium and stirring constantly add ginger garlic paste. Cook for 1 minute then add cumin powder, coriander powder, turmeric powder, chilli powder and salt. Continue to cook for 30 seconds then stir in passata and water. Simmer for about 10-15 minutes, stirring occasionally until the passata and oill split. Stir in sugar, garam masala and double cream. Finally add cooked chicken and it’s juices and simmer for an additional 10 minutes until sauce is thick. Check seasoning and if sauce is too thick add a little water to thin out. Garnish with coriander and serve with steamed basmati rice and pickled red onions.

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