Genes Reunited Blog

Chicken Tikka Masala recipe - serves 4 

Ingredients

For the Tikka Marinade

500g boneless chicken thighs or breasts, cut into 2.5cm pieces

200g yoghurt

1/2 tsp. red chilli powder

1 tsp. ground coriander

1 tsp. Garam Masala

The juice of 1/2 a lemon 

For the blended tomato sauce

4 tablespoons vegetable oil

1 onion

2 tomatoes, roughly chopped

3 cloves garlic 

1/2 inch ginger 

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. red chilli powder

For the masala sauce

4 cloves

2 black cardamom pod

3 bay leaves

400ml coconut milk 

1 handful of finely chopped coriander leaves 

Sea salt

Rice to serve

1. Put the chicken in a mixing bowl and add all the marinade ingredients. Mix well and refrigerate for 30 minutes or overnight. 

2. Preheat the grill to high. Rub 2 tbsp. of oil over the chicken and place onto a grill tray. Grill for 5-6 minutes each side, or until golden and cooked through.

3. Put the onion, tomatoes, garlic, ginger, cumin, coriander and chilli powder into a blender and blend until smooth. 

4. Heat the remaining oil in a large pan over a medium heat and add the cloves, cardamon and bay leafs, cook for 10 seconds until fragrant then add the sauce, coconut milk and a pinch of salt. Mix well and cook, stirring occasionally for 10-12 minutes, until thick and creamy. 

5. Add the cooked chicken, mix and serve with rice and coriander.

Let us know how it tastes in the comments box below!