Arab-style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala uses a blend of traditional Indian spices, our Arab-style version incorporates Middle Eastern spices such as cumin, coriander, and sumac. Additionally, we have replaced some of the Indian ingredients with Arab staples like yogurt, tahini, and pomegranate molasses to add a unique twist to the dish. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g boneless chicken, cut into bite-sized pieces 500g boneless chicken, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) tahini 1/4 cup (60ml) tahini
• 1/4 cup (60ml) pomegranate molasses 1/4 cup (60ml) pomegranate molasses
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (12g saturated)
• Carbohydrates: 15g (10g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, sumac, paprika, turmeric, salt, and black pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers and grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
4. 4.
   In a separate saucepan, heat the tahini, pomegranate molasses, tomato sauce, and heavy cream over medium heat. Stir well until the sauce is smooth and heated through.
5. 5.
   Add the grilled chicken to the sauce and simmer for 5 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Arab-style Chicken Tikka Masala over steamed rice or with warm Arabic bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding it to the sauce to avoid any risk of foodborne illness.
• Tahini — Stir the tahini well before using, as it tends to separate. If the tahini is too thick, you can thin it out with a little water or lemon juice.
• Pomegranate molasses — Look for pomegranate molasses in Middle Eastern grocery stores or make your own by reducing pomegranate juice with a bit of sugar and lemon juice.

Tips & Tricks

• For a smoky flavor, you can grill the chicken over charcoal instead of using a gas grill.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili powder to the marinade.
• To make the dish more aromatic, sprinkle some toasted sesame seeds and chopped fresh mint over the finished dish.
• If you don't have sumac, you can substitute it with a combination of lemon zest and a pinch of ground cinnamon.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Arab-style Chicken Tikka Masala with a side of fragrant Arabic rice or warm pita bread. A refreshing cucumber and tomato salad or a tangy yogurt dip would complement the dish perfectly.

Presentation advice

Garnish the dish with a sprinkle of sumac and a few pomegranate arils for a pop of color. Serve it in a decorative platter or individual bowls for an elegant presentation.