Chicken tikka masala is an ideal introduction to the complex spice blends that define Indian cuisine. Once you have the spices, all of which are readily available in Melbourne, preparation is straightforward. Home chefs will appreciate the ability to adjust the seasonings to subtly change the taste of the dish.
Chicken tikka masala is a forgiving recipe that will bring amazing tastes even if you don’t get the measurements just right. However, like all chicken curry recipes, the quality of the ingredients can be the difference between disappointment and your family members asking, “when are we going to have this again?”
Use Free-Range Chicken for a Winning Recipe
Is free-range really better? Yes, it has more than one advantage. In addition to tasting better and being healthier, there are ethical and environmental benefits.
Free-range chicken has a more natural diet and better exercise patterns, both of which create leaner, more tender meat. Naturally-raised birds also lack antibiotics and hormones, which can detract from the flavour and also harm the health of the person eating the meat.
Free-range chickens have natural, stress-free lives, making them an ethical alternative to factory-raised animals. If you purchase your birds from a brick-and-mortar or online butcher who sources from local farms, you will also limit the environmental impact of shipping the meat over long distances.
The Benefits of Other Tikka Masala Ingredients
Not only does this recipe bring complex flavours, but it is also packed with nutrients. For example, garlic, turmeric, and ginger have anti-inflammatory and immune-boosting properties. All three are common natural remedies for everything from the flu to an infection.
Meanwhile, yogurt is packed with protein and contains natural cultures that aid digestion and promote health in your stomach. Of course, along with the pureed tomatoes, the yogurt is responsible for the creamy texture and tangy aftertaste that make tikka masala dishes so popular.
Finally, coriander and cumin are rich in antioxidants, which boost the immune system, aid circulation, and fight diseases like cancer. Meanwhile, coriander seeds spur the production of enzymes that regulate blood sugar levels.
What to Serve With Your Chicken Recipe
Chicken tikka masala is best with basmati rice. This Indian rice has long, unbroken grains and a nutty flavour. It is best when it has a slightly firm texture, which you can ensure by using less water when cooking.
During colder weather, if you have some extra free-range chicken, you can serve slow-cooked chicken noodle soup to enhance the heartiness and warming qualities of the meal.
Church Street Butcher sells high-quality meats from local producers to Melbourne’s Bayside suburbs. We provide whole and diced free-range chicken breasts, which will help you bring the best possible flavours and health benefits to your tikka masala recipe. You can also have peace of mind knowing that our meat is hormone and antibiotic-free.
Browse our selection online or visit our location on Church Street in Brighton today.
Ingredients
- 1 tbsp Turmeric
- 4 tbsp Garam masala
- 6 cloves Garlic (crushed, or finely minced)
- 1 Jalapeno (cored, seeded, and ribs removed)
- ¼ cup Ginger (fresh, chopped)
- 4 Whole Tomatoes (200ml can) (undrained)
- 1 kg Chicken breasts (boneless, skinless, cut into bite-size pieces)
- ¼ cup Yogurt (whole milk, plain, preferably Greek)
- 2½ tsp Salt
- 6 tbsp Butter (unsalted)
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tbsp Smoked paprika
- 1 cup Onion (chopped)
- 1 cup Full Cream
- 2 tbsp Coriander (fresh, chopped, for garnish)
Instructions
- In a blender, add the turmeric, 2 tbsp garam masala, garlic, jalapeño, ginger, and ½ cup water. Purée until smooth. The consistency should be between a sauce and a paste. Pour into a bowl and set aside.
- Add the whole tomatoes (with the juice) to the same blender and purée until smooth. Strain through a sieve into a bowl and set aside.
- In a large bowl, add the cut chicken. Add 2 tbsp of the puréed ginger sauce, yogurt, and 1 tsp of salt. Mix until the chicken is fully coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 12 hours.
- Place your oven rack 6 inches from the oven grill. Transfer the chicken pieces to a baking rack on a foil-lined baking rack. Grill for 5 to 7 minutes, keeping an eye on it. It should start to char a little, but not burn. Remove the pan and move the rack to the top position under the grill. Return the pan just under the grill and grill for another minute, until the chicken is nicely charred, but not burnt. Remove from the chicken and set aside.
- In a large saucepan/skillet, melt the butter over medium heat. Add the coriander seeds and cumin seeds and cook, stirring often, for 4 minutes.
- Add the paprika and onions and cook for another 6 minutes, stirring frequently.
- Add the remaining sauce/paste and cook for 5 minutes, stirring frequently.
- Transfer the tomatoes to the pan and cook for another couple of minutes. Pour in the cream and simmer until slightly thickened, about 6 to 8 more minutes.
- Stir in the chicken and the remaining 2 tbsp garam masala, chicken, and 1½ tsp salt. Simmer for another couple of minutes.
- Serve at once with cooked basmati and topped with freshly chopped coriander.
Nutritional Information
- Per serving
- Energy: 463 kcal / 1935 kJ
Rosemary Lamb Rump And Balsamic Roasted Vegetables
Satay Chicken Curry with Free-Range Chicken Thigh
Beef and cashew stir-fry
