Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its bold and spicy flavors, the Bosnian adaptation incorporates a milder spice profile to suit the Bosnian palate. Additionally, the Bosnian version may include local ingredients and spices to add a unique twist to the dish. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500 grams (1.1 lbs) boneless chicken, cut into bite-sized pieces 500 grams (1.1 lbs) boneless chicken, cut into bite-sized pieces
• 1 cup (240 ml) plain yogurt 1 cup (240 ml) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 cup (240 ml) tomato puree 1 cup (240 ml) tomato puree
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (12g saturated)
• Carbohydrates: 10g (6g sugars)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, cumin, coriander, paprika, turmeric, and salt. Add the chicken pieces and marinate for at least 1 hour, or overnight in the refrigerator.
2. 2.
   Preheat the oven to 200°C (400°F). Place the marinated chicken on a baking sheet and bake for 15-20 minutes, or until cooked through.
3. 3.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
4. 4.
   Add the minced garlic, grated ginger, cinnamon, cloves, and nutmeg to the pan. Cook for 1-2 minutes, until fragrant.
5. 5.
   Stir in the tomato puree and cook for another 2-3 minutes.
6. 6.
   Reduce the heat to low and add the heavy cream. Simmer for 5 minutes, stirring occasionally.
7. 7.
   Add the baked chicken to the sauce and simmer for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Bosnian-style Chicken Tikka Masala over steamed rice or with warm naan bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding it to the sauce to prevent any foodborne illnesses.
• Tomato puree — Use a good quality tomato puree for a rich and flavorful sauce.
• Yogurt — Opt for plain yogurt with a thick consistency to achieve a creamy marinade.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili powder to the marinade or sauce.
• If you prefer a smoother sauce, you can blend the onion and tomato puree before cooking.
• To make the dish healthier, you can substitute the heavy cream with Greek yogurt or coconut milk.
• Experiment with different spices to personalize the flavor profile of the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Bosnian-style Chicken Tikka Masala with a side of steamed rice or warm naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Bosnian-style Chicken Tikka Masala in a deep serving dish, allowing the vibrant orange sauce to stand out. Sprinkle some chopped cilantro on top for an appealing garnish.