I used to regularly buy a chicken tikka masala spice mix from the supermarket as it was so easy to make and it was super tasty. But the makers of the spice mix stopped selling it so I now have to make my own! I’ve never actually made a chicken tikka masala from scratch, but this chicken curry tastes pretty close to the prepared packet mix that I was trying to imitate. It’s almost as easy as using the store bought spice mix too.
You could choose to freshly grind all your spices but I don’t bother with this recipe as it’s a curry that I want in a hurry!
This particular meal was a very mild curry as I made it for my mum who doesn’t like spicy things, but when I’m making it for myself I add chilies and cayenne pepper. I don’t like burning my mouth out but I do like it a little spicy.
- 500 grams (1.1 pounds) of Chicken Breast diced
- 300 ml (10 ounces) Thickened Cream (heavy cream)
- 1 Onion diced
- 3 Garlic cloves minced
- 1 tiny knob of fresh ginger minced
- 1 tablespoon of oil
- 1 can of diced tomatoes
- 1 tablespoon of Cumin ground
- 2 tablespoons of Garam Masala
- 1 teaspoon of Cayenne Pepper ground (leave out if you don't like it too hot)
- 1 teaspoon of Coriander ground
- 1 teaspoon of black pepper ground
- 1 teaspoon of salt (or to taste)
- 1 fresh red or green chili pepper finely diced (leave out if you don't like it hot)
- 1 Carrot finely diced
- ¼ cup of fresh Coriander (cilantro) or Italian Parsley chopped to garnish
- Add the oil and chicken pieces and quickly seal them.
- Add the onions and garlic for a minute or two to soften them. Then add the vegetables and cook them for another couple of minutes.
- Add the spices, salt and pepper, and mix well so that everything is covered with the spices. Then add the can of tomatoes and simmer for about 10 or 15 minutes. Stir occasionally.
- Then pour the cream in and stir well. Cook for another five minutes and serve with steamed Basmati rice and/or some naan bread. Garnish with fresh coriander (cilantro) and enjoy!
कृपया भोजन का आनंद लीजिये or kripyā bhojan kā ānnaṅd lijīyai