Chicken Tikka Masala Curry (version 2) Recipe - Serves 6

Chicken Tikka Masala Curry (version 2) Recipe

516 calories each serving (714 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


1 cup (250ml) unsweetened natural yogurt
1/2 teaspoon (2.5ml) ground cardamom
2 teaspoons (10ml) ground cumin
1/2 teaspoon (2.5ml) chilli powder
2 teaspoons (10ml) ground black pepper
1 teaspoon (5ml) ground cinnamon
1 teaspoon (5ml) amchoor (dry mango powder)
1 teaspoon (5ml) salt
2.5cm (1 inch) cube fresh ginger root, peeled and grated
2 tablespoons (30ml) lemon juice
1KG (2 lbs 3 oz) boneless and skinless chicken breast, cut into 1cm (1/2 inch) cubes
2 tablespoons (30ml) cooking oil
3 cloves of garlic, peeled and crushed
1 fresh green chilli, finely chopped
3 teaspoons (15ml) ground coriander
1/2 teaspoon (2.5ml) ground cumin
1 teaspoon (5ml) ground paprika
2 teaspoons (10ml) garam masala
1/2 teaspoon (2.5ml) salt
400g (14 oz) tomato sauce
375ml (1 1/2 cups) whipping cream
4 tablespoons (60ml) fresh coriander (cilantro) leaves, finely chopped


Add the yogurt, ground cardamom, 2 teaspoons ground cumin, chilli powder, ground black pepper, ground cinnamon, amchoor (dry mango powder), 1 teaspoon salt, grated ginger and lemon juice into a large glass mixing bowl and mix well to make a marinade
Add the chicken cubes and mix well so that all of the cubes are covered in marinade then cover the bowl with kitchen film, put into the fridge and put into the fridge and leave overnight
Heat the cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the crushed garlic, fresh green chilli, ground coriander, 1/2 teaspoon ground cumin, ground paprika, garam masala, 1/2 teaspoon salt, mix well and stir-fry for 1 minute
Add the tomato sauce and whipping cream, mix well, bring to a simmer then remove from the heat
Turn on the grill (broiler) on high so that the heat comes from the top, put a lining of kitchen foil in a baking tray, put the marinated chicken onto the kitchen foil (discard the excess marinade), put the baking tray about 5cm (2 inches) under the heat and cook for 10-15 minutes, turning a couple of times so the pieces are lightly browned but not burnt (remove or turn over the chicken when it is done)
Add the chicken to the saucepan with the tomato juice and spices, put back over the heat, heat to a simmer and simmer for 20 minutes, stirring often
Serve hot garnished with the fresh coriander (cilantro)

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Recipe submitted on 13 January 2015

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