Chinese-style Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is known for its aromatic spices and creamy tomato-based sauce, the Chinese adaptation incorporates the numbing heat of Sichuan peppercorns and the umami flavors of soy sauce and fermented bean paste. The result is a dish that combines the best of both cuisines, creating a harmonious blend of flavors. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fermented bean paste 1 tablespoon fermented bean paste
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken, minced garlic, grated ginger, crushed Sichuan peppercorns, soy sauce, fermented bean paste, and chili paste. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned, about 5-7 minutes.
3. 3.
   Pour in the chicken broth and bring to a simmer. Reduce the heat to low and stir in the heavy cream. Cook for another 5 minutes, stirring occasionally.
4. 4.
   Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Season with salt to taste.
5. 5.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Sichuan peppercorns — Crush the peppercorns just before using to preserve their aromatic flavor.
• Fermented bean paste — Look for this ingredient in Asian grocery stores or substitute with miso paste if unavailable.
• Chili paste — Adjust the amount according to your spice preference.
• Cornstarch — Dissolve the cornstarch in water before adding it to the sauce to prevent lumps.

Tips & Tricks

• For an extra kick of heat, add some dried red chili flakes to the marinade.
• If you prefer a thicker sauce, increase the amount of cornstarch slurry.
• Serve with a side of pickled vegetables to balance the richness of the dish.
• Substitute chicken with tofu or vegetables for a vegetarian version.
• Garnish with chopped green onions for added freshness.

Serving advice

Serve the Chinese-style Chicken Tikka Masala hot with steamed rice or noodles. It pairs well with a side of stir-fried vegetables or a fresh cucumber salad.

Presentation advice

To enhance the presentation, sprinkle some crushed Sichuan peppercorns and chopped cilantro on top of the dish. Serve it in a vibrant Chinese-style bowl or plate for an authentic touch.